Raw Vegan Chocolate Cheesecake Recipe #SundaySupper

Raw Vegan Chocolate Cheesecake

Raw Vegan Chocolate Cheesecake-2Today is my husbands birthday! Happy Birthday Ben! Truth be told we’re in St. Louis today celebrating with his family but I made him a cheesecake before we left. An early gift. This weeks #SundaySupper is Unprocessed.

Raw Vegan Chocolate Cheesecake-3Unprocessed to me is ingredients as close to nature as possible. That doesn’t mean that you can’t have dessert! Maple syrup is really processed if you think about it, all that boiling down of sap but to be honest it’s not as processed as regular sugar. The rest of the sweetness in this cheesecake relies on dates.

Raw Vegan Chocolate Cheesecake-4

Raw Vegan Chocolate Cheesecake-6I didn’t want something soy, so I went with cashews. When you soak them overnight they can take on a creamy texture when blended. Since I knew we were going to be indulging all weekend away, this was a great more natural treat to start the week. So in case you feel guilty but want some smooth and creamy cheesecake, think raw!

Raw Vegan Chocolate Cheesecake-8

Raw Vegan Chocolate Cheesecake

Ingredients
  

Crust

  • 1 cup raw almonds
  • 1/2 cup walnuts or pecans
  • 1 cup pitted dates
  • 1/4 cup organic cacao powder
  • 1 tsp pure vanilla
  • 1/8 tsp salt
  • 1-2 tsp water as needed

Filling

  • 2 cups cashews soaked overnight in a bowl of water then strained
  • 2/3 cup raw organic maple syrup
  • 3/4 cup water
  • 2/3 cup organic cacao powder you want raw organic cacao-the healthiest stuff. Not the junk you buy at the grocery store
  • 1 Tbsp pure vanilla
  • 1/8 tsp salt
  • 1/3 cup melted extra virgin coconut oil
  • 1/4 cup melted coconut butter

Instructions
 

For the Crust

  • Grind the almonds in a food processor. Add in the remaining ingredients and process to combine into crust.
  • Press into the bottom of a 9×9 pan. Set aside.

For The Filling

  • Blend all but the oil and butter until smooth and creamy in a high-speed blender.
  • Add the last 2 ingredients and blend again to incorporate. The mixture is thick.
  • Pour over the crust. Set in the fridge for at least 8 hours.

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About The Author


Shannon

I'm Shannon and I love to bake, hike, play video games and have fun. I currently live in the Bay Area with my husband and cat.

30 Comments

  1. Pingback: Ruffles & Truffles
  2. I would love to have a big slice!!! Brava on making a vegan, raw version of such a decadent dessert!

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  3. Happy Birthday to your husband, Ben! Undoubtedly it was deeeelicious one =) Love cashews as filling, too. Have fun in St. Louis!

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  4. I never regret being allergic to nuts (except almonds) until I see something like this!! Divine!

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  5. Oh hooray–I love me a good cashew cheesecake! This is an awesome healthy recipe and I might have to make it soon for my friend’s birthday. Cheers!

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