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. 

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SOAK TIME: 8h  |  PREP TIME 15m  |  TOTAL: 8h 15m  |  YIELD: 5 - 6 SERVINGS

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NOTES

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

Only Eats

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! 

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