Vegan Chocolate Cheesecake
Ingredients
The base
-
1
cup
medjool dates, pitted
-
1
cup
walnuts
-
½
cup
unsweetened shredded coconut
The cheesecake filling
-
1 ¾
cups
raw cashews, soaked at least 3 hours
-
¾
cup
coconut cream
-
½
cup
maple syrup
-
¼
cup
coconut oil, melted
-
½
unit
juice of 1 lemon
-
1
tsp
sea salt
The chocolate layer
-
½
cup
raw cacao powder
-
¼
cup
maple syrup
-
1
tsp
vanilla
-
½
cup
coconut cream
Instructions
- Soak the cashews in water for at least 3 hours.
- Line an 8-inch springform pan or an 8x8 baking dish with parchment paper.
- Prepare the crust by blending the base ingredients in a food processor until meal-like.
- Press the crust mixture evenly into the bottom of the pan.
- Rinse the food processor and blend the cheesecake filling ingredients until smooth.
- Pour the filling over the crust and shake the pan to level it.
- Rinse the food processor again and blend the chocolate layer ingredients until well combined.
- Spread the chocolate mixture over the cheesecake layer evenly.
- Freeze the cheesecake for at least 3 hours until set.
- Remove from the freezer, top with sliced strawberries and drizzle with chocolate before serving.
Nutrition Facts (estimated)
Servings
8
Calories
300
Total fat
20g
Total carbohydrates
30g
Total protein
5g
Sodium
150mg
Cholesterol
0mg
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