Vegan Chocolate Cheesecake

Vegan Chocolate Cheesecake

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This chocolate vegan cheesecake is made from scratch, making it way healthier than any you can buy at the store.

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Serving Size / Yield

6 servings

Ingredients

  • 1 1/2 C. almonds
  • 2/3 C. raisins
  • 1/4 C. coconut, shredded
  • 1 tsp. pure vanilla
  • 2 C. cashews
  • 2/3 C. maple syrup
  • 3/4 C. water
  • 2/3 C. cacao powder
  • 1 Tbs. pure vanilla
  • 1/8 tsp. salt
  • 1/3 C. coconut oil
  • 1/4 C. coconut butter

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Directions


  1. To make the crust, grind the almonds into a flour in a food processor.

  2. Add the raisins and continue grinding.

  3. Add the coconut and vanilla. Grind to incorporate.

  4. Press evenly into the bottom of a 12 inch spring form pan.

  5. Blend everything but the coconut oil and butter until smooth in a blender.

  6. Add the coconut oil and butter and blend again to incorporate.

  7. Pour over the crust.

  8. Refrigerate for at least 8 hours.

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