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Vegan Chocolate Cacao Cheesecake

Coconut cream, cashew vegan rich chocolate dessert. The delicious creamy texture with vanilla cacao flavour you will love. The date, almond, agave organic graham cracker crust is easy to prepare. enjoy this no bake decadent chocolate lovers dream dessert.
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Prep Time 45 mins
refrigerate or freeze 4 hrs
Course Dessert
Cuisine Vegan, Raw
Servings 10 people
Calories 294 kcal

Equipment

  • 1 food processor or blender
  • 2 glass bowls or metal
  • 1 9 inch springform cake pan I like to line with parchment paper
  • 1 small sauce pan
  • 1 cheese grater or cheese slicer
  • 1 spatula

Ingredients
  

For the crust

  • 1 box graham crackers I use Trader Joes, see below
  • 3 tbsp cacao powder
  • 1 cup medjool dates pitted
  • ½ cup coconut oil melted
  • ¼ tsp Himalayan pink salt
  • ½ cup almond flour
  • ½ cup raw cashews
  • ¼ cup mesquite powder optional
  • ¼ cup ground flax seeds optional

For the filling

  • 2 tubs vegan cream cheese any kind, see below for two I use
  • 1 can coconut cream
  • 1 cup cacao powder
  • 1 cup coconut suger can exchange for light brown sugar
  • 1 cup agave or rice syrup
  • 2 tsp vanilla paste can use powder or essence
  • 1½ cup vegan chocolate chunks/chips or use your favourite baking chips

For the topping

  • 3 squares vegan chocolate grated
  • 1 cup whipped coconut cream or a can coconut cream
  • 1 cup strawberries or blueberries optional
  • ½ cup cacao nibs

Instructions
 

Crust

  • 1. Prepare by oiling your springform cake pan, place parchment paper in and set aside.
    2. Pulse the graham crackers in the blender with the dates. melt the coconut oil in a small saucepan. Place all the ingredients together in the glass bowl and mix well, if too dry add some more melted coconut oil.
    3. Press into your prepared pan and leave in the fridge to set a little

Filling

  • 1. Put all ingredients into your mixer except the choc chips. Attach the beater and turn on low until mixed. turn mixer slowly to high until the ingredients are thick, creamy and all blended.
    2. Spoon into the crust, add the chocolate chunks/chips and smooth down with a spatula spreading evenly.
    3. place in freezer for 30 minutes to an hour before adding the topping.

Topping

  • 1. Grate your squares of chocolate over the top of the cheesecake
    2. Spoon dollops of coconut cream around the edge, or spray from can
    4. Sprinkle the cacao nibs
    5Add sliced strawberries and blueberries if using
  • Store covered in the refrigerator or freezer until you are ready to dive in and enjoy.

Notes

Finished in the pan
Keyword cacao, chocolate, dairy free, delicious, easy, gluten free, Plant based protein, quick, raw, superfood