Raw Vegan Chocolate Birthday Cheesecake
ChampagneYogiMy husband’s birthday is today and one of his favourite desserts is my raw vegan chocolate cheesecake.
This recipe has become a staple for birthdays as it’s sure hit with everyone. Even those who are not vegan approve of it’s delicious taste and texture!
Over the last 10 years of making many different versions of raw, vegan cheesecakes I’ve perfected a minimal and simple version that doesn’t require husking coconuts. I’m super excited to share this recipe with you as it’s foolproof and delicious!
This 8 ingredient beauty sits on a 2 ingredient crust! Medjool dates and almonds (or other nut/seed of your choice).
The cheesecake is make up of 6 ingredients: raw soaked cashews, coconut milk, coconut oil, coconut nectar (or maple syrup), cacao powder and a pinch of salt. (Yes I’m including the salt too). So yummy, and yes it’s perfectly acceptable to lick your vitamix clean!
Being raw, there is no bake time; rather you simply pop it in the freezer to set. I confess to being a raw dessert snob, and after years of husking 100’s of coconuts to make desserts I can proudly say this is insanely delicious and crazy simple to make. You and your friends are going to love it!
Be sure to try some of my other raw desserts here.
7-ingredient raw vegan, gluten-free cheesecake that is creamy, decadent and 100% addicting. Better than real cheesecake and the perfect healthy, simple dessert to make for your next birthday.
- 1 cup packed, pitted and soaked medjool dates*
- 1 cup raw almonds
- 1 1/2 cups raw cashews (soaked)*
- 1/2 cup coconut oil
- 1/2 cup full fat coconut milk*
- 1/2 cup raw cacao powder, or unsweetened coconut powder
- 1/2 cup coconut nectar or maple syrup
- 1/2 tsp himalayan salt
Add nuts to a food processor and blend until no lumps remain. Remove dates from water. One at at time add to the food processor and pulse until the mixture starts to stick. If it's too dry, add a tsp of the date water while processing. Optional: add a pinch of salt to taste.
layer a springform pan with parchment (this makes removing the cheesecake easier but not necessary).
Add the crust and press with fingers. Pack it down using the back of a spoon. Place in the freezer to firm up.
Add all the filling ingredients to a high speed blender and mix until velvety smooth. You may need to use the plunger and if you are not using a vitamix, you may need to add a touch more coconut milk or coconut nectar as the liquid will help it to blend better. Taste, and adjust as necessary.
Pour the filling directly on top of the crust, tap a few times to remove any air bubbles, then cover and freeze until hard ~ 4-6 hours.
Once set, remove from the spring form pan and peel back the parchment paper. Delicious frozen, or wait ~ 1 hour before serving to soften if you want a true cheesecake texture.
If you try this recipe, let me know! I’d love you to pin it on Pinterest or share it on Facebook. Post your re-creation on Instagram. (tag me @amandavs, #amandavs, #healthyissexy), I’d love to see your creations.
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XO