Thanks to Chef AJ for providing this delicious vegan recipe. Learn more about Chef AJ and healthy cooking at

2 cups of almond flour
2 cups of pitted dates
1 Tablespoon alcohol free vanilla
8 ounces of nondairy cream cheese
12.3 ounces package of extra firm silken tofu
1⁄2 cup of cocoa powder
3⁄4 cup of date syrup
10 ounces of nondairy grain sweetened chocolate chips
1 tablespoon alcohol free vanilla
2 pounds strawberries (medium to large, preferred)
2 ounces of a 100% cacao chocolate bar
1⁄4 cup date syrup
1⁄4 cup nondairy milk

In a food processor fitted with the “S” blade process the dates and almond flour until a ball forms. Add the vanilla and briefly process again. Evenly press into an 8 or 9 inch Springform pan. For easy removal, line the bottom of the pan with a piece of parchment or wax paper.

Over a double boiler or very carefully in a nonstick pan, mix the chocolate chips and date syrup and melt over low heat until smooth. Place in a food processor fitted with the “S” blade with the remaining filling ingredients and process until smooth. Pour evenly over crust and top with strawberries. Drizzle with the melted chocolate topping.

Cut the stems off of the strawberries so the top of the strawberries will lay flat on the cake. Place all of the strawberries on top of the cake, pushing into the filling slightly. Over a double boiler or very carefully in a nonstick pan, melt chocolate, plant milk and date syrup. Mix until smooth. Drizzle the melted chocolate over the cake. This can be messy so I like to put the cake in the sink when I drizzle. Refrigerate until firm, about 4 hours.