RAW Vegan Chocolate Cheesecake

Raw Vegan Chocolate Cheesecake

recipe image

Crust
  • 2¼ cups (180g) finely shredded coconut, unsweetened
  • 3 tbsp* (60ml) cacao powder
  • 1 tsp vanilla bean powder
  • 1½ cups (360g) medjool dates
  • Pinch salt
Filling
  • 1 cup (168g) cacao butter, grated
  • ½ cup (50g) cacao powder
  • ¼ cup (80g) raw agave nectar
  • 400ml coconut milk
  • ¼ tsp vanilla bean powder
  • 1/64 tsp salt, finely ground
Topping
  • 2 squares of your favourite raw vegan chocolate


Methods/steps

Crust
  1. Put coconut, cacao powder, vanilla and salt into a food processor and pulse briefly to mix.
  2. Add the pitted dates and process until the dates are finely chopped and the mixture starts to clump.
  3. 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
  1. Put all ingredients into a high-speed blender in the order listed.
  2. Blend on low until combined, then blend on high until it reaches 42°C.
  3. Pour filling into the crust and leave uncovered in the fridge to set for 4 hours or overnight.
Topping
  1. Grate a couple of squares of your favourite raw vegan chocolate over the top of the cheesecake.
  2. Slice and serve.
  3. 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

* Australian tablespoon (20ml
)

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