Vegan Chocolate Cheesecake

Our First Anniversary

May 22, 2021

I) Crust

II) Filling

III) Topping

I) Crust

In a food processor or blender, chop almonds until mostly fine crumble. Pulse in remaining ingredients to make a somewhat sticky mix (a clump should stick together when pinched).
Press into the bottom and up the sides of an 8-inch cheesecake pan or other pan lined with plastic wrap and place in the refrigerator while preparing the filling.

II) Filling

Using a high-speed blender, pulse the cacao butter until chopped (if not chopped or shredded already)
Add all remaining ingredients and pulse (stopping to scrape sides often) until well mixed and ingredients are minced.
Once everything is finely minced and blended and all sides are clear of "chunks", blend on high, scraping sides occasionally, until mixture is smooth - stopping as soon as the mix starts to feel warm.
Pour filling into the crust and refrigerate, uncovered, until set (about 4 hours or overnight). After fully set, cover and store for a couple days or freeze (thaw in the refrigerator the day before serving)

III) Topping

When ready to serve, remove from the refrigerator and top with grated chocolate, vegan whipped cream, and/or your favorite fruit