Raw Vegan Chocolate Cheesecake
This raw vegan chocolate cheesecake is nut-free, super quick to make, insanely delicious and packed with chocolate, chocolate and more chocolate.
Cook Time 15 minutes
Setting time 4 hours
Total Time 15 minutes
Makes 16 slices
Put shredded 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.
* Australian tablespoon = 20ml
- Before: -
- After: 4 hours or overnight
- Need: Food processor, blender
Serving: 1slice; Calories: 294kcal; Carbohydrates: 23.7g; Protein: 2.6g; Fat: 23.7g; Saturated Fat: 17.8g; Polyunsaturated Fat: 0.5g; Monounsaturated Fat: 4.2g; Sodium: 11.6mg; Potassium: 347mg; Fiber: 5.1g; Sugar: 16.1g; Vitamin A: 50IU; Vitamin C: 0.8mg; Calcium: 50mg; Iron: 2.2mg