Super creamy vegan chocolate cheesecake. Easy, vegan, glutenfree, refined sugar free
this cake needs a resting time in your fridge for about 6 hours.
Take a springform of ⌀ 20cm / 8 inches and lay out with parchment paper. Set aside.
In your food processor blend the nuts for the crust at high speed. Add the cacao powder and blend again until you have a slightly sticky texture.
Spread evenly onto your springform by using the back of a table spoon. Wet the spoon to prevent the dough from sticking onto the spoon. Set aside.
Melt the coconut oil in a small saucepan at medium heat. Caution: coconut oil has a very low melting point and we don't want it to be too hot for our upcoming steps.
As soon as the coconut oil is liquid, add the maple syrup and lemon juice. Stir well.
Take the vegan cream cheese and blend it all up in you blender until it's really smooth.
Add the coconut-oil-mixture and blend again.
Add the cacao powder. One spoon at the time while mixing.
If you have a smooth texture you can spread it evenly onto your cake crust.
Place in your fridge for at least 6 hours or preferably over night.
The next day your cake is ready to serve.
Melt the vegan chocolate. Top your cake with fresh fruits of your choice and drizzle the chocolate over it. Enjoy!
The cake holds up in your fridge for several days.
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