Chocolate Cheesecake Recipe

Almond Milk Latte

This recipe is creamy, delicious, and nutrient-packed! Most cheesecakes are full of refined white sugar and white flour, which can make you feel heavy and tired after eating. This raw vegan cheesecake will enlighten your day and spirit! What’s more: it’s easy to make and will impress your family and friends! 


2 cups shredded coconut
1 1/2 cups pitted dates
1/4 – 1/2 tsp Kalahari Salt

3 cups cashews, soaked (you can substitute 2 cups young coconut meat or same amount pine nuts)
1 cup cacao butter, melted
1 cup water
1/2 cup agave nectar
1/2 cup lucuma powder
1 tsp vanilla powder
1 Tbsp sunflower lecithin (optional)
pinch of Kalahari Salt

1/2 cup cacao powder
1/2 cup cacao butter, melted
1/4 cup agave nectar
pinch of Kalahari salt 

Place your cacao butter in dehydrator to start melting. In food processor, process coconut, dates and salt until it sticks together. In spring form pan, “grease” it with melted cacao butter. Remove the “dough” from the food processor and spread evenly in pan. Place in freezer to set while you make the filling.

Put all ingredients for filling into high-speed blender. Process slowly, it is a very thick mixture! Pour into the spring form pan with the crust and spread evenly. Place in freezer to set. 

Put all ingredients for topping into high-speed blender and blend thoroughly. Once ready, pour onto your set cheesecake. Put back in freezer for ganache to set. Slice and enjoy! This cheesecake will hold its shape and form when thawed. 

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