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. 

---

Raw Vegan Chocolate Cheesecake

vegan dessert recipe, dairy-free cheesecake, raw vegan dessert recipe

---

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!

Only Eats

---

NOTES

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

---

If you try this easy vegan cheesecake recipe let us know! Comment below and remember to tag #Raepublic on social!