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