The Easiest Vegan Chocolate Cheesecake - no bake, GF, SF
Super creamy vegan chocolate cheesecake. Easy, vegan, glutenfree, refined sugar free
Zutaten
- 200 g roasted almonds ⎪for the crust
- 200 g roasted cashews ⎪for the crust
- 4 tbsp raw cacao powder ⎪for the crust
- 500 g vegan cream cheese ⎪for the filling
- 150 ml maple syrup ⎪for the filling
- 70 g coconut oil ⎪for the filling
- 4 tbsp raw cacao powder ⎪for the filling
- 1 tbsp lemon juice ⎪for the filling
- pinch of salt ⎪for the filling
- fresh fruits of choice ⎪for decoration
- 1/2 bar vegan chocolate ⎪for decoration
Anleitungen
- Note: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.
- You've made this recipe? That's amazing! I'd be super happy to see a shot. Simply share it on instagram and tag me @therawberry and use #therawberryeats.