Description
Indulge in this creamy Vegan Chocolate Cheesecake, made with wholesome ingredients that satisfy your chocolate cravings without the guilt. Perfect for any occasion, this dessert is rich, velvety, and easy to make, ensuring that everyone can enjoy a slice of plant-based bliss.
Ingredients
Scale
For the Crust:
- 1 ½ cups almond flour
- ¼ cup cocoa powder
- ¼ cup maple syrup
- ¼ cup coconut oil, melted
- Pinch of salt
For the Filling:
- 2 cups raw cashews (soaked for 4 hours or overnight)
- ½ cup almond milk
- ¾ cup cocoa powder
- ½ cup maple syrup
- 1 teaspoon vanilla extract
- ¼ cup coconut oil, melted
Instructions
- Prepare the Crust:
- Preheat your oven to 350°F (175°C).
- In a bowl, mix almond flour, cocoa powder, and salt. Add melted coconut oil and maple syrup, stirring until combined.
- Press the mixture firmly into the bottom of a 9-inch springform pan. Bake for 10-12 minutes until slightly firm. Let cool.
- Make the Filling:
- Drain and rinse soaked cashews. In a blender, combine cashews, almond milk, cocoa powder, maple syrup, vanilla extract, and melted coconut oil.
- Blend until smooth and creamy, scraping down the sides as needed. Taste and adjust sweetness if desired.
- Assemble:
- Pour the filling over the cooled crust and spread evenly. Cover and refrigerate for at least 4 hours, or overnight for best results.
- Serve:
- Carefully remove the sides of the springform pan. Slice and serve chilled, optionally garnished with vegan whipped cream or fresh berries.
Notes
- Ensure cashews are soaked for a creamy texture.
- For a nut-free version, use silken tofu instead of cashews.
- Experiment with toppings like fresh fruit or a drizzle of vegan chocolate ganache.
- Prep Time: 30 minutes
- Cook Time: 12 minutes
Nutrition
- Calories: 250
- Sugar: 10g
- Fat: 18g
- Carbohydrates: 20g
- Fiber: 4g
- Protein: 5g