Raw Vegan Chocolate Cheesecake

Before I went plant-based I never even liked 'normal' cheesecake, but now, I love it. Dairy-free cheesecake is ridiculously easy to make too which I think makes it taste even better. (Does that ever happen to you?) These delicious vegan cheesecakes are made with FlavaNaturals FlavaMix which are loaded with flavanols. 

Ingredients

FOR THE CRUST

  • 1 cup pitted Medjool dates (room temperature)
  • 1 cup pecans, ground
  • 1 teaspoon ground flax
  • 1 teaspoon melted coconut oil
  • 1/4 teaspoon Himalayan salt
  • 1/2 teaspoon pure vanilla extract
  • 1 packet FlavaMix

FOR THE FILLING

  • 1 1/2 cups raw cashews, (soaked overnight for 8+ hours)
  • 3/4 cup maple syrup
  • 1 13.5 ounce can full-fat coconut milk (use only the cream portion)
  • 2 tablespoons lemon juice
  • 1 teaspoon vanilla extract
  • 1/2 teaspoon cinnamon
  • 1/8 teaspoon Himalayan salt
  • 3-4 packets FlavaMix

Instructions

FOR THE CRUST

  1. Add all of the ingredients into a food processor and blend for 30-45+ seconds. The mixture should be pliable and on the sticky side.
  2. Press the mixture into 5-6 four-inch springform or cheesecake pans and set in freezer. (I placed mine on a cookie sheet so they could balance in the freezer better). 

FOR THE FILLING

  1. In a food processor (or blender), add all of the ingredients and blend on high for about 30-60+ seconds until the mixture is completely smooth and well combined.
  2. Remove crust from the freezer and pour the filling mixture into the pans.
  3. Freeze for at least 3 hours before serving.
  4. Top with melted chocolate and fresh or frozen fruit if you like! 
 The best dang vegan chocolate cheesecake made with the tastiest all natural plant based raw chocolate.

NOTES

If you love vegan chocolate recipes make sure to try out these plant-based Chocolate Cupcakes

Only Eats

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