Vegan Chocolate Cheesecake

Vegan Chocolate Cheesecake Recipe

Ingredients

For the crust:

• 1 cup packed dates, pitted (if dry, soak in warm water for 10 minutes then drain) 

• 1 ½ cups Gluten-Free Rolled Oats

• 3tbsp 

  Organic Cacao Powder

   

• Pinch of sea salt 

For the filling:

• 1 ½ cups raw cashews. (soak for 1 hour in boiling hot water) 

• 1-2 tbsp lemon juice (plus more to taste_ 

• ¼ cup melted coconut oil 

• 1 can full-fat coconut milk 

• 7 ounces vegan dark chocolate (chopped and melted) 

• 1/4 cup 

  Sugar-Free Maple Syrup

   

Toppings

:

• Chocolate sauce 

• Organic Cacao nibs 

• Raspberries

Method

1. Add dates to a food processor and blend until small bits remain and it forms into a ball. Remove and set aside. 

2. Next, add the oats, salt and cacao powder and blend into a meal. Add dates back in and blend until a loose dough forms – it should stick together, but if too dry, add a few more dates and blend. 

3. Cut out parchment paper into circle shapes of your ramekins. 

4. Divide crust among serving dishes, by using the back of a spoon, allowing some crust to come up the sides. 

5. Add all filling ingredients to a blender and mix until smooth and creamy. If ingredients won’t come together, add a splash more coconut milk.  

6. Divide filling evenly among the ramekins. Tap a few times to release any air bubbles, then refrigerate (about 4-6 hours depending on size of dish). After a few hours, place cheesecakes into freezer for 1-2 hours until set.  

7. Run a knife along the edge to remove cheesecakes from the ramekins. Enjoy as it is or serve with your choice of toppings.