Raw Chocolate Cheesecake is a decadent and guilt-free dessert that’s perfect for anyone looking for a rich, creamy treat without the need for baking. Made with wholesome ingredients like nuts, dates, and coconut, this raw cheesecake is dairy-free, gluten-free, and vegan, but still full of indulgent chocolate flavor. The smooth, chocolate filling sits on top of a naturally sweetened crust, making each bite a satisfying combination of textures and tastes. It’s the perfect dessert for special occasions or when you want to impress with a healthier twist on a classic cheesecake.
Ingredients:
For the Crust:
- 1 cup raw almonds or walnuts
- 1 cup Medjool dates, pitted
- 2 tbsp unsweetened cocoa powder
- 1 tbsp coconut oil, melted
- Pinch of salt
For the Filling:
- 1 ½ cups raw cashews (soaked in water for 4 hours or overnight)
- ½ cup coconut cream
- ¼ cup maple syrup
- ¼ cup coconut oil, melted
- ⅓ cup unsweetened cocoa powder
- 1 tsp vanilla extract
- Pinch of salt
Instructions:
- Line the bottom of a springform pan (8-inch) with parchment paper.
- To make the crust, pulse the almonds, dates, cocoa powder, melted coconut oil, and a pinch of salt in a food processor until the mixture sticks together when pressed. Press the crust mixture evenly into the bottom of the prepared pan.
- For the filling, drain the soaked cashews and blend them in a food processor or high-speed blender with coconut cream, maple syrup, melted coconut oil, cocoa powder, vanilla extract, and a pinch of salt. Blend until smooth and creamy.
- Pour the chocolate filling over the crust, spreading it evenly with a spatula.
- Place the cheesecake in the freezer for at least 4 hours, or until firm.
- Once set, remove the cheesecake from the freezer and let it sit for 10-15 minutes before slicing.
- Garnish with fresh berries or chocolate shavings, if desired.
This Raw Chocolate Cheesecake is a luscious, healthier dessert that satisfies your chocolate cravings while keeping things light and wholesome!
