Can you Stay Fueled on a Vegan Diet?

vegan maple cheesecake

Can you stay fueled on a vegan diet? Ultra-Runner Trevor Fuchs says absolutely!

Trevor Fuchs is an professional ultra runner and former professional vegan baker. Even though his workplace is no longer the kitchen, he’s still acutely aware of what’s going on there. As a vegan professional athlete at the highest level, he’s got some tricks up his sleeve. Here’s a recipe that is loaded with macro-nutrients, healthy fats, antioxidants, and plenty more nutritional benefits you wouldn’t normally attribute to cheesecake. Loaded with spices, the texture is ethereally creamy in this Bakeless, Vegan Chai Cheesecake.

While we don’t necessarily advocate for a vegan diet, you can rest assured that all UnTapped products are vegan-friendly!


  • 1 cup packed pitted dates
  • 1 cup raw walnuts

Add ingredients to a food processor, and process until crumbly and well mixed. Pour into a parchment paper lined springform pan or any greased baking dish and press down to form a crust.


  • 1 1/2 cups raw nuts (soaked)
  • 2 tbs fresh lemon juice
  • 1/3 cup coconut oil (melted)
  • 2/3 cup full-fat coconut milk
  • 4 Maple UnTapped
  • 1/2 tsp salt
  • 1 tsp pure vanilla extract
  • 1/4 tsp ground cardamom
  • 1/4 tsp ground allspice
  • 1/4 tsp ground nutmeg
  • 1/2 tsp ground cinnamon
  • 1/4 tsp ground cloves
  • 1/2 tsp ground ginger

Soak nuts in clean water overnight, drain. Add all ingredients to a blender (preferably high powered) and blend until very smooth. Pour over prepared crust in pan. Tap the pan a few times to remove any air bubbles. Cover with plastic wrap and freeze for at least 6 hours. Remove springform and allow to thaw in the fridge before serving. Keep refrigerated.

Ginger Caramel Sauce2 Ginger Mapleaid sticks
2 Maple UnTapped1 cup coconut cream (refrigerate can of full fat coconut milk overnight, open carefully and skim the cream off the top)

In a saucepan, whisk Mapleaid powder and Maple UnTapped over medium heat until it browns and turns into a paste. Make sure you are stirring constantly so it doesn’t burn. Add the coconut cream and mix until combined. Bring to boil before reducing the heat. Let simmer for 15 minutes. Remove from heat and cool briefly before topping the cheesecake.