Raw Chocolate Cheesecake
This raw chocolate cheesecake is gluten free, uses plant-based ingredients and is so delicious!
I have always loved cheesecake so much that I tended to overindulge in its rich, creamy texture. This cheesecake was no different as we ate it within two days. This time I didn’t mind the overindulgence as this raw chocolate cheesecake is not too unhealthy compared to other cheesecakes. Topping it with fresh berries also allowed me to justify eating the whole damn thing!
The main ingredient of the filling is cashews which is a great choice as it manages to replicate the crumbly texture of a baked cheesecake while also making it really smooth and creamy.
The base consists of mainly dates and ground nuts (I used pecans) which gives the creamy filling a complimentary sweetness. I think next time I will use almonds or walnuts for the base as it might make the base more crumbly, which I prefer.
Because, why not?
I’m trying to incorporate more raw foods into my diet as I find that the recipes are easier, use more natural ingredients and are much easier to clean up after. My raw recipes board on Pinterest has all the raw recipes I love to create and share, check it out for some raw food inspiration. I think you’ll be surprised at how easy raw foods are to make.
Raw Chocolate Cheesecake
For the base:
- 1 & 1/2 cups pitted dates
- 1 cup mixed nuts ground
- 2 tablespoons coconut oil melted
- 1 tablespoon vanilla extract
For the filling:
- 2 & 1/2 cups cashews soaked in water for at least 1 hour
- 3/4 cup coconut oil melted
- 1 tin coconut milk
- 6 tablespoons agave nectar use any liquid sweetener you have
- 1 teaspoon vanilla extract
- 4 tablespoons raw cacao powder
- a few blocks of dark chocolate
- fresh blueberries or strawberries
Make the base:
- Add the dates, ground nuts, 2 tablespoons of coconut oil and vanilla essence to a food processor. Pulse until the mixture is thoroughly combined. The mixture should stick together when pressed between your fingers.
- Place base mixture in the fridge for 30 minutes to firm up. Just before you take it out grease a 9 inch spring-form pan.
- Place the mixture into the pan and press into a thin level surface. Thereafter place in the freezer for 15 minutes to firm up again.
Make the filling:
- Add the cashews, coconut oil, coconut milk, agave nectar, vanilla extract and cocoa powder into your blender and blend until a very smooth consistency.
- Pour the filling over the base and, using a spatula, smooth over the surface of the cheesecake.
- Freeze the cheesecake for roughly 3 hours to fully set all the way through.
- Garnish with fresh berries and chocolate shavings.
From A to Vegan Guide:
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I am always looking for ideas for new toppings, so please leave any suggestions in the comments below.
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Do you love chocolate? Then try our super simple vegan chocolate brownies