This post is sponsored by Manitoba Harvest; however, all thoughts, opinions, and statements about my love for their products are 100% my own.

Rich.

Mousse-like.

Decadent.

Chocolaty.

Layered.

Drizzled.

Sprinkled.

Packed with LOVE.

Whether you’re going solo, spending time with friends, or sitting fireside with your significant other, this triple-chocolate & strawberry cheesecake might just be the answer to your Valentine’s Day celebrations. It’s kind of like a giant chocolate-covered strawberry except it has THREE layers of chocolate. Three times the chocolate, three times the fun. And did I mention those entrancing layers of strawberries? So much goodness to soak up from one dessert.

The crust is a gooey, chocolaty, and rich combination of raw pecans, medjool dates, hemp hearts, and cacao powder that’s quickly pulsed together in a food processor and then pressed into either a tart pan or springform pan. The chocolate cheesecake layer is a rich, mousse-like combination of cashews, dates, hemp hearts, avocado, cacao, coconut milk, maple syrup, and lemon juice.

To make it, you’ll quickly whirl the ingredients together in a food processor and then smooth it over the chocolate, pecan, and hemp seed crust. The third layer is a simple yet tedious arrangement of sliced strawberries. If you’re anything like me, you might just want to plop those strawberries on there as you’re approaching your final circular pass; however, if you harness your patience and tediously arrange (deep breaths), I promise it’s worth the extra couple of minutes. The top layer is a drizzle of chocolate made by combining cacao, coconut oil, and maple syrup. Feel free to channel your inner Jackson Pollock on this one and splatter that chocolate with chaotic, yet controlled abandon. And the final touch? A sprinkle of hemp hearts.

Once you’ve finished layering, you’ll refrigerate the cheesecake for a few hours to set it, and then slice, serve, and repeat. And maybe repeat again.