vegan chocolate cheesecake

Baker and guest blogger Shaliza shows us her raw, vegan, refined sugar-free and gluten-free recipe for chocolate cheesecake.

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raw vegan chocolate cheesecake
nalos

I've always wanted to try making vegan chocolate cheesecake and it turned out amazing. It's gluten-free, dairy-free, refined sugar-free and completely raw.

Shaliza, @NalosBakery
raw vegan chocolate cheesecake

ingredients

  • 1 cup (soaked overnight) graze roasted unsalted cashews
  • 14 cup coconut milk
  • 2 tbsp coconut milk
  • 1 tsp vanilla
  • 14 tsp Himalayan salt
  • 30 g graze cacao powder
  • 5 tbsp coconut sugar
  • 12 cup ground almonds
  • 15 graze blanched almonds
  • 3 tbsp date paste
  • 1 tbsp almond butter
  • 1 tbsp graze cacao powder
  • 112 tbsp coconut sugar
  • 1 tbsp graze chia seeds
  • 12 tbsp buckwheat seeds
  • 1 tbsp hemp seeds

instructions

Blend the ground almonds, blanched almonds, 3 tbsp date paste, almond butter, 1 tbsp cacao powder, 1½ tbsp coconut sugar, chia, buckwheat and hempseeds in a food processor until it forms a crumbly paste. Press into tart shells or moulds and place in freezer.

Add soaked cashews, coconut milk, vanilla, pinch of salt, and the rest of the cacao powder and coconut sugar to a blender or food processor and blend until smooth and creamy.

Take the crusts out of the freezer and pour the filling into them. Place back in the freezer for at least 3 hrs before serving.

Keep any leftovers in the freezer, but make sure to take it out and place in the fridge an hour before serving.

order ingredients

add all products to basket
  • pure chia seeds (200g)

    small but mighty! pure chia seeds with bags of nutritional oomph

  • Peruvian cacao powder

    pure Peruvian cacao powder, ground from cacao beans, high in iron, magnesium and copper

  • roasted unsalted cashews

    perfectly roasted cashew nuts - you don't need salt for full-on flavour!

  • blanched Californian almonds

    pure blanched almonds, the perfect protein kick

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