Description
This Vegan Chocolate Cheesecake is an absolute treat! With a rich flavor from cacao powder and a smooth texture from coconut milk, it’s simple to make and perfect for any occasion. Ideal for dessert lovers seeking a decadent yet healthy option.
Ingredients
Scale
- 1 1/2 cup pitted medjool dates, room temperature
- 1 1/2 cup pecans
- 1 1/2 teaspoon ground flax seed
- 1 1/2 teaspoon melted coconut oil
- 1/2 teaspoon salt
- 3/4 teaspoon pure vanilla extract
- 2 tablespoons cacao powder
- 1 1/2 cups raw cashews, soaked overnight for 8+ hours
- 3/4 cup maple syrup
- 1 13.5-ounce can of full-fat coconut milk, use only the cream portion
- 2 tablespoons lemon juice
- 1 teaspoon vanilla extract
- 1/2 teaspoon cinnamon
- 1/8 teaspoon salt
- 1/3 cup cacao powder
Instructions
- In a food processor, pulse the pecans until they become fully blended and crumbly (about 15 seconds).
- In the food processor, add all remaining crust ingredients and blend for 30-45 seconds until the mixture is crumbly yet sticks together when pressed.
- Firmly press the crust mixture into the bottom of a lined springform pan for an even layer.
- Transfer the crust to the freezer while preparing the filling to ensure a firm base.
Notes
Using parchment paper at the bottom of the pan helps with easy removal after setting.
Be sure to soak the cashews overnight for the best texture in the cheesecake.
Nutrition
- Serving Size: 1 slice
- Calories: 320
- Sugar: 18g
- Sodium: 90mg
- Fat: 20g
- Saturated Fat: 10g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 5g
- Protein: 5g
- Cholesterol: 0mg