This classically delicious textured cake—made completely flourless—has become hugely popular at the Thrive Energy Lab. Not only is it loved by traditional cake connoisseurs, it is rich in antioxidants, which come from the goji berries, and also has an above average amount of fiber for a cake because of the psyllium.

Serves 8 to 12

Prep Time: 20 minutes
Special Equipment: food processor
Special Diet: Gluten-Free

Crust
1 cup (250 mL) raw almonds, soaked for 2 hours, rinsed
1/2 cup (125 mL) unsweetened coconut
1/4 cup (50 mL) unsweetened cacao nibs
1/4 cup (60 mL) cacao powder
1/3 cup (75 mL) Medjool dates, pitted
1 tsp (5 mL) vanilla extract
Pinch of sea salt

Cheesecake Base Layer
3 cups (750 mL) cashews, soaked for 2 to 4 hours, rinsed
1 cup (250 mL) dehydrated or dried strawberry pieces
½ cup (125 mL) dried goji berries, soaked for 1 hour, rinsed
1/3 cup (75 mL) lemon juice
3/4 cup (175 mL) agave nectar
1/2 cup (125 mL) coconut oil, melted
1 tsp (5 mL) vanilla extract
½ tsp (2 mL) sea salt
2 cups (500 mL) fresh strawberries, diced

Chocolate Sauce
1 cup cacao powder
1/2 cup coconut oil (melted)
1/2 tsp sea salt
1/2 cup agave nectar
3 tbsp water

Strawberry Coulis
2 cups (500 mL) fresh strawberries
¼ cup (60 mL) agave
¾ tsp (4 mL) psyllium
1 tsp (5 mL) lemon juice
Pinch of sea salt
Garnish
1 cup (250 mL) fresh sliced strawberries
¼ cup (60 mL) dried goji berries
2 cups cacao nibs
2 cups (500 mL) chocolate sauce

For the crust, in a food processor, process the almonds, coconut, cacao nibs, and cacao powder until finely ground. Add the dates, vanilla, and salt; process until a sticky-to-touch dough forms. Press dough firmly into the bottom of a lightly greased 9-inch (2.5 L) springform pan. You should end up with 1/2 -inch (1 cm) thick crust. Save leftovers for up to one week in the fridge.

For the cheesecake base layer, process all of the ingredients except for the fresh strawberries in a food processor until smooth and creamy in texture. Then blend the fresh strawberries in a blender until smooth. Pour the fresh strawberry mixture into a fine mesh strainer and with a spatula press the mixture to get rid of some of the watery liquid. Save this for a smoothie later. Add the fresh pressed strawberry mixture to the cheesecake base layer mixture and mix together until well incorporated. Pour the mixture into a springform pan over the nut crust and smooth out the top with a knife or spatula. Refrigerate for 2 to 3 hours or more to set or place in the freezer overnight wrapped in cellophane.

For chocolate sauce, blend all the ingredients in a blender until smooth. Then, spread the chocolate sauce over the entire cheesecake with a long knife or a spatula, smoothing out at the end after you have covered the top and sides. If you prefer a thick chocolate topping, double the recipe and spread on a thicker layer.

For the strawberry coulis, blend all of the ingredients together in a blender until smooth. Place mixture into a bowl and let chill in the fridge. Sauce will keep for at least one week in the fridge. Gently rub a handful of cacao nibs over the sides of the cake, allowing the nibs to stick to the chocolate sauce. Don’t worry about the pieces that fall off for now. After you’ve covered enough of the sides of the cake, you can use the remaining cacao nibs as decoration. For the garnish, line the circumference of the cake with the sliced strawberries and sprinkle the center of the cake with the dried goji berries. Drizzle the strawberry coulis over each slice of cake and let it run down the sides. Serve chilled. Stored in an airtight container, this cake will last up to 5 days.

From: The Thrive Energy Cookbook by Brendan Brazier. Copyright Brendan Brazier, 2014. Reprinted by permission of Penguin Canada Books Inc.