Vegan Chocolate Cheesecake {Raw, Sugar free, GF}

Vegan Chocolate Cheesecake {Raw, Sugar free, GF}
November 7, 2016 megsri8
vegan chocolate cheesecake 5

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Hi all! Today I want to share with you this super delicious recipe for a Vegan Chocolate Cheesecake. I was celebrating my mother’s birthday and she requested a chocolate based cake. I wanted to make her a raw cheesecake because I really love its flavours and textures. Previously I had made a Tropical Coconut Raw Cheesecake with pineapple and passion fruit and decided to take upon the challenge of making a chocolate cheesecake.

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This recipe is vegan, meaning it is made without cream, cheese or eggs. It is also gluten free and of course sugar free. Using a combination of cashew nuts and coconut milk for the cheesecake layer, I created an intensely smooth and rich textured cheesecake centre. For the base and decoration I used a combination of walnuts and dates to create a sticky and gratifying base.

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This is a very nutrient dense cake. Packed with good fats from the walnuts, cashew nuts, coconut oil and coconut milk,  a small slice can keep you very satisfied. I made this vegan chocolate cheesecake very intensely chocolaty by not only adding a large proportion of raw cacao but also adding an amount of filtered coffee. Coffee elevates the flavour of the cacao and this is a trick I learnt meany years ago when I used to do traditional baking. I used filtered coffee because that is readily available in my South Indian home but you can use expresso or instant coffee powder if it is unavailable.

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I used the walnut-chocolate base layer ingredients to create decorative ‘dough balls’ for the top of the cake. This is a cute method of decoration that I have seen so many of my fellow Instagram friends create and I was so happy to repeat the same. I also made some sugar free walnut pralines by simply boiling maple syrup with walnuts till crystallised. I decorated with swirls of my raw chocolate as well as some adorable edible flowers from my mother’s garden. Can you guess which flowers these are??

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This is such a gratifying dessert, no one would ever goes that it is vegan or sugar free. Tastes better than the regular refined sugar based cheesecakes you get in commercial cake shops! I really hope you give this recipe a try and please let me know how it comes out in the comments below. As always if you do recreate this recipe and share it on Instagram, then tag me @meghnas_ and #meghnas so that I could be a part of your healthy food adventure.

vegan chocolate cheesecake

Print Recipe
Vegan Chocolate Cheesecake {Raw, Sugar free, GF}
vegan chocolate cheesecake 5
Prep Time 10 Minutes
Cook Time 30 minutes
Passive Time 2 hours
Servings
Ingredients
For the Base + Decoration Balls
For the Chocolate 'Cheese' Layer
Praline Walnuts + Other Decoration
Prep Time 10 Minutes
Cook Time 30 minutes
Passive Time 2 hours
Servings
Ingredients
For the Base + Decoration Balls
For the Chocolate 'Cheese' Layer
Praline Walnuts + Other Decoration
vegan chocolate cheesecake 5
Instructions
For the Base
  1. Remove the seeds from the dates and soak it in hot water for 5 minutes. Powder the walnuts, mix with the cacao powder and keep aside. Drain the dates and pulse in a food processor till it becomes a rough paste. Add the walnut-cocoa mixture and pulse again till well combined and forms a ball. Set aside a quarter of the base mixture for the decoration.
  2. Lightly grease a 9 inch springform pan or loose bottom dish or pie dish. Press the base layer mixture into an even layer in the pan. Let it hug the edges. Place in the freezer to set while preparing the 'cheese' layer.
For the 'Cheese' Layer
  1. Drain the soaked cashew nuts and place in a blender. Add the coconut milk, coconut oil, cacao powder, filtered coffee, maple syrup or honey, vanilla powder or essence and the salt. Add half the amount of cacao first and then taste it before increasing the amount of cacao powder to 1 cup. This has an intense chocolate flavour.
  2. Blend till it becomes a fine and rich consistency. Pour it over the frozen base and tap the pan till it forms an even layer. Use the back of a wet spoon or palette knife if you need to smoothen it. Place it in the freezer to set. This will take a minimum of two hours but can also be kept overnight.
Decoration
  1. Add the walnuts, maple syrup/ honey, vanilla powder and salt in a small pan and place it on a medium heat. Keep stirring as the sugar from the syrup will caramelise quickly and can burn. Within a few minutes when the syrup turns a darker golden shade, remove it from the heat and spread the walnuts on a baking sheet to dry. It will become crunchy in a couple of minutes.
  2. With the quarter of the base layer of cocoa and walnuts, create tiny equal sized balls to decorate. Melt the raw/ sugar free chocolate and keep aside.
  3. Unmould the cheesecake from its tin. I find it easiest to dip the entire tin in hot water for a couple of minutes before quickly un moulding. Swirl over the melted chocolate as per your preference. Press in the tiny walnut-chocolate dough balls as well as the walnut pralines. Place back in the freezer of not immediately serving. Just before cutting or serving add the edible flowers of your choice and cut into slices. Keep the extra pieces in the freezer to store.
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