This thick, creamy and decadent cheesecake is completely free of dairy products. Yet I think it tastes every bit as good as its traditional alternative.
Triple Chocolate Vegan Cheesecake
- FOR THE BASE
- 200g pitted dates
- 120g hazelnuts
- 1 tbsp coconut oil
- 1 tbsp vanilla essence (optional)
- 1 tbsp nutriseed raw cacao shavings/cacao nib
- FOR THE FILLING
- 180g raw cashew nuts, soaked in hot water for 1 hour
- 4 tbsp lemon juice
- 3 tbsp coconut oil
- 1 tin coconut milk
- 3 tbsp raw cacao paste
- 4 tbsp maple syrup or agave nectar
- FOR THE CHOCOLATE DRIZZLE
- 125g dairy-free dark chocolate
In a blender pulse the ingredients for the base until the mixture is fine and starts to come together.
Remove from the blender and pack into your moulds about 10mm high. I used 80mm
diameter stainless steel rings as moulds.
Then in your blender, add the cashew nuts and pulse until extra fine. Add the
remaining ingredients and pulse again until a thick, creamy consistency is achieved.
Pour this mixture into the moulds, and place in the freezer for a couple of hours.
Meanwhile, prepare your toppings. For the chocolate, simply melt the chocolate using a bain marie and allow to cool, ready to drizzle over your cheesecakes.
Bring the cheesecakes out of the freezer 20 minutes before serving to give you time to
decorate them… and for them to melt slightly (they will be very hard if you eat them straight from the freezer!)
Add some optional extras to your topping. I used chunks of dairy-free chocolate, fresh fruits and candied hazelnuts. I made the hazelnuts by dipping them into melted sugar with a cocktail stick.