Raw Vegan Chocolate Cheesecake
This raw vegan chocolate cheesecake is nut-free, super quick to make, insanely delicious and packed with chocolate, chocolate and more chocolate.
Makes 16 slices
Calories 294kcal
Ingredients
Crust
- 2 1/4 cups shredded coconut , fine, unsweetened (180g)
- 3 tbsp cacao powder (60ml) *
- 1 tsp vanilla bean powder
- 1 1/2 cups medjool dates , pitted (360g)
- pinch salt
Filling
- 1 cup cacao butter , grated (168g)
- 1/2 cup cacao powder (50g)
- 1/4 cup agave nectar (80g)
- 400 ml coconut milk
- 1/4 tsp vanilla bean powder
- 1/64 tsp salt , finely ground
Topping
- 2 squares raw vegan chocolate (your favourite flavour)
Method
Crust
- Put shredded coconut, cacao powder, vanilla and salt into a food processor and pulse briefly to mix.
- Add the pitted dates and process until the dates are finely chopped and the mixture starts to clump.
- Press into a 20cm (8 inch) flan, cheesecake or springform tin and leave in the fridge to firm a little while you prepare the filling.
Filling
- Put all ingredients into a high-speed blender in the order listed.
- Blend on low until combined, then blend on high until it reaches 42°C.
- Pour filling into the crust and leave uncovered in the fridge to set for 4 hours or overnight.
Topping
- Grate a couple of squares of your favourite raw vegan chocolate over the top of the cheesecake.
- Slice and serve.
- Store covered in the refrigerator for up to 5 days, or freeze for up to three months.
Preparation
- Before: -
- After: 4 hours or overnight
- Need: Food processor, blender
Notes
* Australian tablespoon = 20mlNutrition Information
Serving: 1slice; Calories: 294kcal; Carbohydrates: 23.7g; Protein: 2.6g; Fat: 23.7g; Saturated Fat: 17.8g; Polyunsaturated Fat: 0.5g; Monounsaturated Fat: 4.2g; Sodium: 11.6mg; Potassium: 347mg; Fiber: 5.1g; Sugar: 16.1g; Vitamin A: 50IU; Vitamin C: 0.8mg; Calcium: 50mg; Iron: 2.2mg