This healthy vegan chocolate cheesecake is as creamy and chocolaty as an normal fatty cheesecake. And you actually feel really good after eating it. Wan’t to make this delicious cake? It’s so easy you don’t even have to put it in the oven!
- 1 cup packed dates, pitted (if dry, soak in warm water for 10 minutes then drain)
- 1 1/2 cups raw walnuts (or sub almonds or rolled oats)
- 3 Tbsp unsweetened cocoa or cacao powder
- Pinch sea salt
- 1 1/2 cups raw cashews (soaked in water 4-6 hours, then drained OR pour boiling hot water over the cashews, soak for 1 hour, then drain and blend as instructed)
- 1 large lemon, juiced (scant 1/4 cup)
- 1/4 cup olive or melted coconut oil (or any neutral-flavored oil)
- 1 14-ounce can full fat coconut milk (sub light coconut milk or another non-dairy milk for a less creamy result)
- 7 ounces dairy free dark chocolate (chopped and melted over a double boiler or in microwave in 30 second increments)
- 1/4 cup maple syrup or agave nectar (or honey if not vegan)
- frozen or fresh berries
- Add dates to a food processor and blend until small bits remain and it forms into a ball. Remove and set aside.
- Next add nuts, salt and cocoa powder and process into a meal. Then add dates back in and blend until a loose dough forms – it should stick together when you squeeze a bit between your fingers. If it’s too dry, add a few more dates through the spout while processing. If too wet, add more almond or walnut meal.
- Divide crust among serving dishes and carefully press with fingers to distribute. To pack it down, use a small glass or the back of a spoon to and really press it down, allowing some crust to come up the sides. If it sticks, separate the crust and glass with a small piece of parchment paper. Set in fridge or freezer to firm up.
- Add all filling ingredients to a blender and mix until very smooth – up to 2-3 minutes. If it won’t come together, add a touch more lemon juice, maple syrup/agave or a splash more coconut milk as the liquid should help it blend better.
- Scrape down sides as needed and blend until very creamy and smooth. Taste and adjust flavor/sweetness as needed.
- Divide filling evenly among the ramekins (or other serving dish). Tap a few times to release any air bubbles, then cover loosely with plastic wrap and refrigerate until set – about 4-6 hours depending on size of dish. Expedite this process by popping them into the freezer for 1-2 hours.
- Once set, run a butter knife along the edge and gently remove by tugging on the tabs in an upward motion. They should pop right out. If they aren’t quite set, pop them in the freezer for 15-20 minutes and they should come out easily.
- Top with fresh or frozen berries
If you make them please send me a pic or post on instagram with the hashtag #healthycheesecake!