We traded savory for sweet with this delicious dessert featuring our Casbah® Original Couscous. With a chocolatey crust and a creamy strawberry filling, this vegan cheesecake will have everyone wanting more! Whether you are spending your Valentine’s Day with your friends, family, or with significant other, this recipe will, without a doubt, impress your guests!

Prep Time :35 Minutes
Cook Time : 5 Minutes
Total Time : 40 Minutes
Yield : 12-14


  • For best results, use a springform pan. This will help you get an even and round shape.



  • 1 cup cooked Casbah® Couscous
  • 1 cup pecans
  • 1 cup pitted dates
  • ½ cup cacao powder
  • ¼ cup maple syrup
  • 2 tbsp coconut oil
  • 1 tsp. vanilla extract
  • Pinch sea salt


  • 2 cups raw cashews, soaked
  • 2 cups fresh strawberries, chopped
  • 1 can coconut milk
  • ½ cup maple syrup
  • 3 tbsp. coconut oil
  • 1 tsp. vanilla
  • Pinch sea salt


  1. Preparing the cashews: Soak in hot water for 30 minutes. Be sure to rinse well before mixing with other ingredients.
  2. Line a 9-inch round springform pan with parchment paper.
  3. Cook the Casbah® Couscous according to packaging instructions. Let cool for 5 minutes.
  4. Using a food processor, mix together all of the ingredients for the crust until a sticky crumble forms. Transfer the crust to the pan and pat down well.
  5. In a blender, mix together all of the filling ingredients until smooth. Pour over top of the crust.
  6. Cover and transfer to the freezer to set for a minimum of 4 hours or overnight. Let thaw for 30 minutes-1 hour before serving.
  7. Top with fresh berries, chocolate whipped cream, sprinkles or any desired toppings.

Recipe & pictures by Erb&Spice. 



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