Raw Vegan Chocolate Cheesecake Recipe
Healthy Guilt Free Food Pleasure
Vegan Cheesecake Base
Cashews - 200g Dates - 100g Spirulina - 6g Orange - zest Coconut oil - 10ml
Line a tart case
Blend all the ingredients together and line tart case. Put in the freezer to set.
Vegan Cheesecake Mix
Cashews - 225g Cacao - 30g Cashew milk - 100ml Maple syrup - 80g Coconut oil - 90ml Orange zest Lime juice Cinnamon pinch Pink salt pinch
Blend The Cheesecake Mix
Add all the soaked cashews, plant-milk, cacao, maple, cinnamon, orange zest and pink salt to blender and blitz until smooth.
Smooth Cheesecake Mix
Blend until smooth - careful not to overheat.
Shiny Cheesecake Mix
Next, add the room temperature coconut oil into the cheesecake mix as the blender is running. This results in a super shiny and smooth mix.
Transfer Mix To A Bowl
I like to spatula the mix into a bowl to check the seasoning and consistency. Add a little more lime, sweetener or salt to balance flavors.
Pour Mix Onto Base
Pour the smooth cheesecake mix onto the frozen base.
Pour Mix Onto Base
Pour the cheesecake mix onto the frozen base and transfer to the fridge or freezer to set.
Garnish
Garnish the cheesecake with your favorite seasonal fruits, berries, nuts and seeds.
Slice & Serve
Use a clean sharp knife to portion. Make sure to wipe the knife in between cuts for a nice clean slice.
Learn how to make
Follow the link to the full step-by-step recipe along with everything you need to know for how to make your own healthy raw vegan cheesecakes at home.