In our house, this raw vegan chocolate cheesecake is affectionately called “triple chocolate insanity”.
Not surprisingly, because it is insanely chocolatey – a chocolate crust, with a chocolate cheesecake filling and topped with grated chocolate.
There’s so many things to love about this cheesecake, that I can’t decide where to begin.
Let me see, it’s:
- insanely delicious
- quick and easy to make
- raw and vegan
- completely nut free, gluten free and dairy free
- packed with the goodness of chocolate, chocolate and more chocolate
However my raw vegan chocolate cheesecake is not low fat, by a long shot.
Packed with the goodness of cacao butter and cacao powder, one serve of this heavenly concoction delivers a generous dose of healthy fats.
So if you’re after a low fat recipe, run away screaming now.
If, on the other hand, you’re after the most divine chocolate fix in the world, then you’re definitely in the right place.
It all starts with a simple, nut-free raw chocolate-coconut crust.
It takes barely five minutes to whip this mixture up in the food processor, and you’ve got yourself one awesome nut-free cheesecake crust.
Then you just chuck the filling ingredients in the blender, and in another five minutes, you’ve got yourself the perfect nut-free chocolate cheesecake filling.
The longest part is waiting for the filling to set, so you can finish off your masterpiece with some grated raw vegan chocolate.
But, boy, is it worth the wait.
This raw vegan chocolate cheesecake is melt-in-the-mouth, lick-the-plate, go-back-for-more good.
So who are you going to impress with this chocolate bliss bomb first?
- 2¼ cups (180g) finely shredded coconut, unsweetened
- 3 tbsp* (60ml) cacao powder
- 1 tsp vanilla bean powder
- 1½ cups (360g) medjool dates
- Pinch salt
- 1 cup (168g) cacao butter, grated
- ½ cup (50g) cacao powder
- ¼ cup (80g) raw agave nectar
- 400ml coconut milk
- ¼ tsp vanilla bean powder
- 1/64 tsp salt, finely ground
- 2 squares of your favourite raw vegan chocolate
- Put coconut, cacao powder, vanilla and salt into a food processor and pulse briefly to mix.
- Add the pitted dates and process until the dates are finely chopped and the mixture starts to clump.
- Press into a 20cm (8 inch) flan, cheesecake or springform tin and leave in the fridge to firm a little while you prepare the filling.
- Put all ingredients into a high-speed blender in the order listed.
- Blend on low until combined, then blend on high until it reaches 42°C.
- Pour filling into the crust and leave uncovered in the fridge to set for 4 hours or overnight.
- Grate a couple of squares of your favourite raw vegan chocolate over the top of the cheesecake.
- Slice and serve.
- Store covered in the refrigerator for up to 5 days, or freeze for up to three months.
After: 4 hours or overnight
Need: food processor, blender
* Australian tablespoon (20ml)
- Any fine, shredded, desiccated, unsweetened coconut will work for this recipe.
- If you don’t have any raw cacao powder on hand, you can substitute cocoa powder. Just make sure it is unsweetened cocoa powder, or it will taste way too sweet.
- Vanilla bean powder is just fresh vanilla beans air-dried and ground into a powder using a spice blender or coffee grinder. You can make your own or you can buy it from your local health food shop. If you can’t get your hands on any of this, you can just scrape out a fresh vanilla bean or two into the mix, or add 1-2 tsp of vanilla extract.
- Medjool dates are big, sweet, soft and sticky dates that you usually find in the fresh produce section, or at your local health food store. They’re softer than regular dates, and have more of a caramelly taste and add a rich sweetness to recipes. If you’re using regular dates, you’ll need to soak them in water for a couple of hours first. Drain them, but keep the soak water to use in the recipe, for an extra date-y taste.
- The crust appears a little crumbly, but holds together once you squash it into your tin. If you like, you could probably add a couple of teaspoons of finely ground flax meal to help with the binding, but you don’t really need to.
- Make sure that your cacao butter is finely grated (or in kibbles) before you add it to the blender. If it is in large chunks, it won’t break down and incorporate properly before the mixture heats up to 42°C. Using melted cacao butter is not as ideal as grated, as the increase in starting temperature gives you less time to blend the filling before it overheats.
- If you’re not sure how to check the temperature of your mix as it blends, there’s a few options. You can feel the outside of the jug, and stop once it starts to feel warm. You can also stop blending as soon as the mix starts to steam just a little. Both of these methods are very rough and can’t guarantee that the mix won’t overheat. If you want better accuracy, you can use a kitchen thermometer, and for speed and convenience, I highly recommend getting yourself an infrared thermometer. Mine has become one of my favourite kitchen gadgets and we use it ALL the time.
- You can use tinned coconut milk, or make your own from shredded coconut and water. You may find the that the fat content of the coconut milk affects the final texture of the cheesecake, so try a few different brands to see which one you like best. So far, we’ve found that it seems to work better with a lower fat content coconut milk, such as Spiral Organics light coconut milk (the same one I use for my decadent coconut vanilla ice-cream).
- I use pink Himalayan crystal salt in my dishes because it contains lots of trace minerals that are good for you, and apparently it tastes better too. We make sure ours is finely ground (we use a mortar and pestle) to avoid any nasty salty pockets in the finished dish from undissolved salt grains.
- The idea is to blend the filling for as long as possible without overheating it, as this adds volume and lightness to the filling when it sets.
- Once you’ve poured the filling into the crust, be sure to leave it uncovered for at least a couple of hours to cool down. Otherwise, it will sweat, and you’ll get nasty condensation forming and spoiling the surface of your masterpiece. Once it’s set, you can safely cover it or put it into an air-tight container to stop it from drying out.
- I used a homemade raw vegan chocolate orange chocolate for grating, but you really can use anything you like – plain, mint, orange – the possibilities are endless and give you lots of ways to dress up your cheesecake.
- This raw vegan chocolate cheesecake is completely nut-free, making it perfect for social occasions where people might have allergies to nuts.
- One slice of this cheesecake does go a long way, so you may find that you need (or want) to cut them even more finely – partly to ensure that people don’t get overwhelmed, but it also helps the cake to go further.
- This cheesecake can be covered and frozen, for up to 3 months. It doesn’t cut very well straight from the freezer, so I recommend leaving it to thaw in the fridge for several hours before trying to divvy it up.
- Nut-free Chocolate Mousse: You can skip the crust altogether, and just make the filling, and pour it into bowls or jars instead, for a nut-free chocolate mousse. In jars, you can pour a little melted chocolate in a layer over the top to help seal it, and in bowls, you can just grate a little chocolate over the top to finish it off.
This amazing triple-chocolate cheesecake was the result of yet another happy accident.
We were playing with making homemade raw vegan chocolate in the blender, and accidentally overcooked the chocolate.
Of course, there was no way we were going to throw out a batch of chocolate, so instead we threw in a tin of coconut milk (minus the tin), and discovered this amazing nut-free filling that’s a lot like chocolate mousse.
And then I whipped up a quick and easy nut-free chocolate-coconut crust to go with it, and this raw vegan chocolate cheesecake masterpiece was born.
Just in time for my birthday, too. What a birthday cake. Happy Birthday me
Have an awesome day and enjoy the chocolate bliss!