Description
Silky smooth vegan chocolate cheesecake delivers pure plant-based bliss with its rich, creamy layers of chocolate decadence. Chocolate lovers will savor each luxurious bite of this irresistible dessert that proves dairy-free can be deliciously elegant.
Ingredients
Scale
Main Ingredients:
- 2 cups raw cashews (soaked for 4 hours or overnight)
- 1 1/2 cups almond flour
- 3/4 cup cocoa powder
- 1/2 cup almond milk
Sweeteners and Syrups:
- 3/4 cup maple syrup
- 1/4 cup maple syrup
Fats and Seasonings:
- 1/4 cup coconut oil, melted
- 1/4 cup coconut oil, melted
- 1 teaspoon vanilla extract
- 1 pinch of salt
Instructions
- Create a rich, chocolatey foundation by combining almond flour, cocoa powder, and salt in a mixing bowl. Integrate melted coconut oil and maple syrup until the mixture forms a cohesive texture.
- Transfer the crust mixture into a 9-inch springform pan, pressing firmly and evenly across the bottom to create a compact base.
- Preheat the oven to 350F (175C) and bake the crust for 10-12 minutes until it sets slightly. Allow the crust to cool completely at room temperature.
- Drain and thoroughly rinse the pre-soaked cashews to ensure a smooth consistency.
- Combine cashews, almond milk, cocoa powder, maple syrup, vanilla extract, and melted coconut oil in a high-powered blender.
- Blend the ingredients until achieving a velvety, uniform texture, periodically scraping down the blender sides to ensure complete integration.
- Taste the filling and adjust sweetness if necessary by adding more maple syrup.
- Gently pour the chocolate filling over the cooled crust, spreading evenly to create a smooth surface.
- Refrigerate the cheesecake for a minimum of 4 hours, preferably overnight, to allow complete setting and flavor development.
- When ready to serve, carefully release the springform pan’s sides and slice the cheesecake.
- Optionally enhance presentation with a dollop of vegan whipped cream or a sprinkle of fresh berries.
Notes
- Soak cashews overnight or use hot water for a quick 30-minute soak to ensure ultra-smooth, creamy filling consistency.
- Choose high-quality cocoa powder for rich, deep chocolate flavor that elevates the entire dessert’s taste profile.
- Freeze the cheesecake for firmer texture if preferring a more solid, ice cream-like experience when serving.
- Swap almond flour with gluten-free alternatives like ground oats or coconut flour for those with nut allergies, maintaining similar crust texture.
- Prep Time: 15 minutes
- Cook Time: 12 minutes
- Category: Desserts
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 8
- Calories: 320
- Sugar: 8 g
- Sodium: 10 mg
- Fat: 24 g
- Saturated Fat: 14 g
- Unsaturated Fat: 10 g
- Trans Fat: 0 g
- Carbohydrates: 30 g
- Fiber: 4 g
- Protein: 6 g
- Cholesterol: 0 mg