Vegan Chocolate Cheesecake

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Vegan Chocolate Cheesecake

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  • Show Name

Our First Anniversary

  • Show Name

Our First Anniversary

  • Show Date
May 22, 2021
  • Show Date
May 22, 2021
  • Ingredients

I) Crust

  • 1 ¾ cups almonds, or nut of choice, fine chopped

  • ¼ cup shredded coconut meat, unsweetened

  • 2 tablespoons cacao powder

  • 1/8 teaspoon sea salt

  • 8 grams medjool dates, pitted (about 118 grams)

  • 1 tablespoon Kahlua (optional – substitute plant milk if needed)

 

II)  Filling

  • ✓ 1 cup cacao butter, finely chopped or grated (about 168 grams)
  • ✓ 1/2 cup cacao powder, (about 50 grams)
  • ✓ 1/4 cup maple syrup, (about 80 grams)
  • ✓ 13 1/2 ounces canned coconut milk, (about 400 grams)
  • ✓ 1/4 tsp vanilla bean powder
  • ✓ 1 pinch sea salt, finely ground
  • ✓ 1/4 cup cashew, chopped
  • ✓ 2 each medjool dates, pitted (about 30 grams)

III) Topping

  • 2 squares chocolate

  • fresh fruit

 

 

  • Instructions

I) Crust

  1. 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).

  2. 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

  1. Using a high-speed blender, pulse the cacao butter until chopped (if not chopped or shredded already)
  2. Add all remaining ingredients and pulse (stopping to scrape sides often) until well mixed and ingredients are minced.
  3. 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.
  4. 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

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

Source: "inspired" from Nikki H Stokes at eatingvibrantly.com

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