Raw Vegan Chocolate Cheesecake

Name: Raw Vegan Chocolate Cheesecake
Prep time: 15 min
Total time: 225 min
Ingredients: ½ cup pitted dates; ½ cup almonds; ¼ cup shredded coconut; ½ cup water; 1 cup raw cashews (soaked); 2 Tbsp Olivado Coconut Oil; 2 Tbsp Chantal Organics Apple Syrup; 1 tsp vanilla essence; ½ cup cocoa powder; salt; ½ cup Chantal Organics Coconut Cream; dark chocolate shavings; fresh mixed berries

Chocolate cheesecake sits with blueberries and raspberries sprinkled on top sitting on a glass cake stand.

This is the best no bake vegan chocolate cheesecake recipe. You need only 15 minutes of prep time. Luxurious, creamy, sweet and seriously amazing.

Print Pin Rate

Prep Time 15

Freezing time 3 30

Total Time 3 45

Course Dessert

Servings people

Ingredients

For the crust:

½ cup pitted dates
½ cup almonds
¼ cup shredded coconut
½ cup water

For the Filling:

1 cup raw cashews soaked
2 Tbsp Olivado Coconut Oil
2 Tbsp Chantal Organics Apple Syrup
1 tsp vanilla essence
½ cup cocoa powder
salt
½ cup Chantal Organics Coconut Cream

To Garnish:

dark chocolate shavings
fresh mixed berries

Instructions

Line a cake tin with baking paper.
Blitz the crust ingredients in a food processor until the mixture comes together with pressed.
Pour into the cake tin and press into the base until you have an even smooth layer for your crust.
In the same processor (no need to wash), blitz the cashews until smooth. Add the rest of the filling ingredients and blitz for 3-5 minutes until totally smooth and thick.
Top the crust with the filling and smooth with a pallet knife so the filling is evenly layered. Freeze for 3-4 hours
When you are ready to serve, take the cake out of the freezer at least 30 minutes before. Top with shavings of chocolate and fresh berries!