ats
tgh
In our house, this raw vegan chocolate cheesecake is affectionately called “triple chocolate insanity”.
Not surprisingly, because it is insanely chocolatey – a chocolate crust, with a chocolate cheesecake filling and topped with grated chocolate.
There’s so many things to love about this cheesecake, that I can’t decide where to begin.
Raw Vegan Chocolate Cheesecake
Ingredients
Crust
2 1/4 cups (180g) finely shredded coconut, unsweetened
3 tbsp* (60ml) cacao powder
1 tsp vanilla bean powder
1 1/2 cups (360g) medjool dates, pitted
Pinch salt
Filling
1 cup (168g) cacao butter, grated
1/2 cup (50g) cacao powder
1/4 cup (80g) raw agave nectar
400ml coconut milk
1/4 tsp vanilla bean powder
1/64 tsp salt, finely ground
Topping
2 squares of your favourite raw vegan chocolate
Method
Crust
bwh
Not surprisingly, because it is insanely chocolatey – a chocolate crust, with a chocolate cheesecake filling and topped with grated chocolate.
There’s so many things to love about this cheesecake, that I can’t decide where to begin.
Raw Vegan Chocolate Cheesecake
Ingredients
Crust
2 1/4 cups (180g) finely shredded coconut, unsweetened
3 tbsp* (60ml) cacao powder
1 tsp vanilla bean powder
1 1/2 cups (360g) medjool dates, pitted
Pinch salt
Filling
1 cup (168g) cacao butter, grated
1/2 cup (50g) cacao powder
1/4 cup (80g) raw agave nectar
400ml coconut milk
1/4 tsp vanilla bean powder
1/64 tsp salt, finely ground
Topping
2 squares of your favourite raw vegan chocolate
Method
Crust
- Put coconut, cacao powder, vanilla and salt into a food processor and pulse briefly to mix.
- Add the pitted dates and process until the dates are finely chopped and the mixture starts to clump.
- Press into a 20cm (8 inch) flan, cheesecake or springform tin and leave in the fridge to firm a little while you prepare the filling.