‘RAW’ Vegan Chocolate Cheese Cake

Blog, Raw Vegan Recipes, Recipes

This simple, crustless raw vegan chocolate cheesecake is easy and delicious. Sweet, creamy and a perfect chocolate fix. A blender is the only equipment that’s required. 

Of course, you can make a crust if you feel like you need one, but really there is no need! Unless you like to unnecessarily complicate things!

This raw cheesecake must be frozen for about 8 hours before being eaten. (It will harden when frozen.) 

This raw vegan chocolate cheesecake recipe absolutely must be kept in the freezer until eaten. It will melt very quickly if not. 

Ingredients

  • 2 1/2 cups cashews
  • 1/2 cup cocoa powder
  • 2/3 cup maple syrup
  • 1/4 cup coconut oil
  • 1 teaspoon pure vanilla extract
  • 2 tablespoons lemon juice
  • 1/8 teaspoon sea salt
  • 3/4 cup water

Method

  1. Combine all the ingredients into your high-speed blender and blend, starting very slowly and then increasing the speed. (You may need to stop and start it a bit if your blender is getting hung up. If your blades won’t move, turn blender off, create an air pocket down the side with a knife, and then blend again starting on low.) Keep blending until it’s very smooth, like a creamy chocolate fudge with no cashew chunks at all.
  2. Pour mixture into a pan or dish (for example a brownie pan) and place in freezer.
  3. Freeze until it reaches the desired (firm) consistency (8 hours or so!).
  4. Store in freezer at all times. To eat, just open the freezer, slice and eat immediately.

Crust Ingredients:

  • 1 1/2 cups macadamia nuts (or a combination of walnuts and/or macadamia nuts)
  • 1/2 cup dates
  • 1/4 cup dried, unsweetened coconut
  • 1 pinch sea salt

Crust Method:

  1. Combine the macadamia nuts, salt and dates into your food processor. (Don’t add the coconut!!) Process nuts and dates until well processed but still airy.
  2. Next, get our your cheesecake pan (or just a basic glass brownie pan if you’re like me and don’t have fancy cookware) and sprinkle the coconut on the bottom as your very first layer. The point of doing this is to make it so it’s easier to remove the cheesecake and the coconut stops the crust from sticking to the bottom of the pan. Then press the macadamia nuts and date mixture down into the pan to form the crust.
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