Trippe Chocolate Cheesecake – vegan, GF, no-bake

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For all the chocolate lovers

It’s mainly dark outside and cold so these chocolate cravings are getting serious. Well at least here they do and if you are with me on that I have something very special for you today:

A new version on my beloved no-bake all vegan and gluten-free cheesecake:

Drum roll please: this tripple chocolate cheesecake! All vegan, with a chocolate and cookie dough crust, followed by a creamy dreamy layer of smooth and silk chocolate filling that is actually filled with soft cookie dough bites! Well, who’s with me now?

Hope, you’ll enjoy this as much as I do.

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Trippe Chocolate Cheesecake - vegan, GF, no-bake
Marie Dorfschmidt - therawberry: therawberry
Ingredients
  • 250 g cashews - soaked for min 6hrs  ⎪for the filling
  • 150 g maple syrup ⎪for the filling
  • 130 g oat milk ⎪for the filling
  • 110 g melted coconut oil ⎪for the filling
  • 50 g lemon juice ⎪for the filling
  • 30 g cacao powder ⎪for the filling
  • 1 tsp vanilla powder  ⎪for the filling
  • pinch of salt
  • 400 g roasted hazelnuts ⎪for the crust + cookie dough bites
  • 50 g shredded coconut ⎪for the crust + cookie dough bites
  • 20 g cacao powder ⎪for the crust + cookie dough bites
  • 8 dated, pitted ⎪for the crust + cookie dough bites
Instructions
  1. Note: you can soak the cashews up to 24h prior to using them. Simply take a big bowl, fill with he nuts and filtered water. Have in mind that the nuts will soak up water so leave room for that.

  2. We'll make the crust first: Take your food processor, add the hezelnuts, cacao powder and shredded coconut. Pulse them until you've a flour-like texture. 

  3. Add the dates and mix again.

  4. Take a 8 inch cake pan and line with parchment paper. Press half of the dough the crust evenly into the pan, set aside. Reserve the other half of the dough for later.

  5. Continuing with the filling: Drain and wash the cashews. Add to your blender along with the other ingredients to the filling. Blend well.

  6. Fill half of the mixture on top of your crust.

  7. Then use the other half of the dough for the crust to form little balls and press slightly into the filling of your cake. Top with the rest of the filling and

  8. freeze the whole cake for at least 6 hours. Preferably over night. Remove from the freezer about 1,5 hours prior to eating. Decorate with fruit of your choice.

  9. This cake holds up to 6 months once its frozen.

  10. Enjoy! ? Don't forget to #therawberryeats over on instagram if you remake this one. I'd love to see your recreations. ?

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And et voila: tripple chocolate: Chocolate cookie crust, creamy chocolate filling filled with soft chocolate cookie dough bites!

Thank you so much for stopping by! I hope you enjoy this recipe as much as I do. And if you try it I’d be super happy to hear how you liked it! Simply tag me @therawberry over on instagram or leave me a comment below.

Happy “baking” ?

Marie ?

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