Description
This no bake vegan chocolate cheesecake is completely gluten free and refined sugar free, but just as decadent and custard-like as a traditional cheesecake!
Scale
Ingredients
Crust
- 1 cup dates (soaked, pits removed)
- 1 cup oat flour (1.5 cups oats blended)
- 3/4 cup cacao powder
- 1 tsp vanilla extract
- 1/4 tsp sea salt
- 1/3 cup nut milk or water
Cheesecake Filling
- 2 cup cashews (soaked for 3+ hours)
- 1 16 oz can coconut milk
- 1 cup cacao powder
- 1/2 cup maple syrup
- 1 tsp vanilla extract
- 1/4 tsp sea salt
- 1/2–1 large lemon (squeezed)
Instructions
- Line a 8″ removable-side cake pan with parchment paper (trick: to get the parchment paper to stick, grease the cake pan first with coconut oil and then place the parchment paper on top).
- In a large food processor, pulse all crust ingredients together until it forms a thick dough.
- Press the dough into the bottom of the cake pan evenly.
- In a large food processor, add cashews and coconut milk and pulse until smooth.
- Add in cacao powder, lemon juice, maple syrup, vanilla, and sea salt. Blend until smooth and creamy (batter shouldn’t be very clumpy).
- Pour cheesecake batter into the pan and place on an even surface in your freezer.
- Freeze for at least 3 hours, or until set.
- When removing from the freezer to slice, allow the cheesecake to dethaw for 15-20 minutes.
- Top with coconut whipped cream and enjoy!
- Category: Dessert