Vegan Chocolate Cheesecake Recipe


Chocolate Cheesecake Recipe
Ingredients
  • Crust
  • 1 cup raw whole almonds (150 g)
  • 2 tablespoons raw cacao powder or cocoa powder (14 g)
  • 1 teaspoon coconut sugar
  • pinch fine sea salt
  • 2 tablespoons pure maple syrup (30 mL)
  • 1/4 teaspoon vanilla extract
  • Filling
  • 1 1/2 cups raw cashews (235 g, use a scale for accurate results, soaked overnight if don't have a Vitamix)
  • 1/4 cup + 2 tablespoons water
  • 1 tablespoon fresh lemon juice
  • 1/4 cup + 1 tablespoon pure maple syrup (75 mL)
  • 1/2 tablespoon vanilla extract
  • 1/4 teaspoon fine sea salt
  • 2 tablespoons coconut sugar (20 g)
  • 1/4 cup raw cacao powder or cocoa powder (30 g)
  • 90 g raw cocoa butter (no chopping, so easy to use, you must use a scale for accurate results, you should have 1/4 cup + 2 tablespoons melted cocoa butter)
Instructions
  1. I did not soak my cashews at all, but if you do not have a high-powered blender like a Vitamix, then you must soak your cashews overnight. This mixture is thick and you will have major trouble getting it smooth otherwise. A regular blender is not likely to work, as long as you soak them overnight. After soaking, drain and rinse and set aside.
  2. You will need a 6 inch round springform pan for this cake. Add a piece of parchment paper on the bottom of the pan inbetween the two pieces of the pan. I very greased the insides just for easy removal later.
  3. Prepare the crust by adding the almonds, cocoa, sugar and salt to a food processor and process until it is a fine meal texture, about 35 seconds. Add the syrup and vanilla and process again just until it comes together in a ball. Press the mixture into the prepared springform pan, making sure it's flat and even around the edges.Place aside.
  4. For the filling, make sure to go in this order. Add the cashews, water, lemon juice, syrup and vanilla to your vitamix or food processor. starting on slow at first and work your way up to high speed until it's completely smooth. It will be very thick and you may need to scrape the sides once, but make sure it's smooth before adding the dry ingredients! Once totally smooth, add the salt, cane sugar and cocoa powder and slightly stir it into the mix. Don't blend yet, it will be too thick.
  5. Melt your cocoa butter in the microwave or over a double boiler. If doing in the microwave, heat it in 30 secs intervals, up to 2 minutes stirring in between. Once it's almost all melted, remove and stir until it's 100% dissolved. 90 g will yield exactly 1/4 cup + 2 tablespoons melted cocoa butter, which is exactly what you need for the cake to firm up. Pour into the blender and blend until completely smooth. It will be VERY thick like a pudding. Do your best to stir with a spoon to loosen and blend again, just to make sure it is all mixed . Taste and if you want it sweeter, add 1-2 tablespoons of coconut sugar and not the syrup, you don't want extra liquid. Pour over your crust and smooth the top with a spoon. Make sure to scrape out all that chocolate goodness from the blender.
  6. Place in the freezer for several hours until set. I left mine in overnight. Or you can place in the fridge to set. If you freeze it overnight, remove it around 20 minutes before serving and it is the smooth texture. Once it has fully set from the freezer, keep it stored in the fridge and then it will always be the perfect texture to eat immediately from the fridge. Add chopped chocolate and raspberries, if you want!

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