This vegan chocolate cheesecake is downright magic. Silky-smooth, creamy and rich, it’s sure to tickle your tastebuds.
It’s a well-known fact that adding cacao powder to your recipes is a sure-fire way to improve it, and this vegan chocolate cheesecake is no exception to that rule. Brace yourselves for a truly decadent dessert that’ll go down an absolute treat – whether you’re entertaining friends and family, or simply need something sweet after a long day at work (no judgement here!).
Made with a few healthier alternatives, such as Sugar-Free Maple Syrup in place of sugar and Gluten-Free Rolled Oats in place of digestive biscuits, this vegan chocolate cheesecake is a great source of fibre and complex carbohydrates, to support the recovery process after exercise and help you feel fuller for longer.1
Even better – it tastes like the real deal and comes in single serve size so there’s absolutely no guesswork. Warning: One may not be enough!
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
- Add dates to a food processor and blend until small bits remain and it forms into a ball. Remove and set aside.
- 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.
- Cut out parchment paper into circle shapes of your ramekins.
- Divide crust among serving dishes, by using the back of a spoon, allowing some crust to come up the sides.
- 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.
- 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.
- Run a knife along the edge to remove cheesecakes from the ramekins. Enjoy as it is or serve with your choice of toppings.
