Chocolate Cheesecake

Chocolate Cheesecake

Chocolatey, raw, plant-based goodness for any occasion.

This no-bake (no cheese) Chocolate Cheesecake is a real winner!

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The nuts in this recipe are not only great at disguising themselves to make a wonderful base and creamy top layer, but they are some of healthiest nuts that offer different nutrition quality and health benefits.

Along with being rich in fibre, protein and essential fatty acids…

… Almonds are calcium-rich, high in vitamin E (which helps to improve the condition and appearance of your skin) and the skin of almonds is full of heart-protecting compounds called flavonoids. 

… Cashews contain minerals like iron, zinc and magnesium.

… Brazils are a good source of the mineral selenium, which we need to produce the active thyroid hormone. Selenium also supports immunity and helps wounds to heal. 

… Hazelnuts are a rich source of potassium, calcium and magnesium which can help to regulate a healthy blood pressure. 

In most of my sweet recipes on the blog I use coconut oil (which I love) but this time I ran out and used dairy free butter instead. I actually think it was for the best as the coconut oil wasn’t involved to (potentially) overpower the rich chocolaty taste . (However, feel free to use coconut oil if you have it to hand). 

This cheesecake recipe uses ingredients that can be found in most supermarkets, but in case you are having difficulty finding some of them or are looking for a good price, here are some links…

Cacao Butter from Amazon

Cacao Powder from Amazon

Organic Dates from Buy Whole Foods Online

Dairy Free Butter I use Pure Dairy Free Sunflower Butter and I have been able to get this in nearly every supermarket now, so keep an eye out.

Feel free to play around with this recipe. You can use more almonds or more cashew nuts if you want and use just dates for the base if you don’t have any prunes.

I really hope you enjoy.

Much L O V E

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Chocolate Cheesecake
Print Recipe
Servings
10-12 Slices
Servings
10-12 Slices
Chocolate Cheesecake
Print Recipe
Servings
10-12 Slices
Servings
10-12 Slices
Ingredients
Base
Chocolate Layer
Servings: Slices
Instructions
First of all
  1. The cashew and brazil nuts need to be soaked in water for at least 4-6 hours. I find it easier to soak them overnight so are ready to blend in the morning. Just drain and rinse before you blend.
Base
  1. Line the base of a spring cake or baking tin with tin foil.
  2. Add the almonds and hazelnuts into a food processor and blend to a crumb.
  3. Then add your dairy free butter and vanilla extract. Then add the prunes and dates one at a time so they blend well.
  4. Once combined, pack the mixture tightly and evenly into your tin and pop in the freezer to set whilst you make the top layer.
Chocolate Layer
  1. Melt the cacao butter by double boiling, using a saucepan of simmering hot water with a glass bowl over the top.
  2. Add the melted cacao butter to the food processor with the rest of the chocolate layer ingredients (soaked and drained cashew and brazil nuts, boiled water, cacao powder, maple syrup and vanilla extract).
  3. Blend till completely smooth and then take the base out of the freezer and evenly pour the chocolate layer on top. Put back in the freezer to set for 2-3 hours, they you can transfer to the fridge for 1-2 hours, or till you are ready to serve.
  4. When ready to serve carefully take out of the tin and garnish. Toasted almond flakes, crushed nuts or berries would work well.
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