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Chocolate “Cheesecake”, Raw, Vegan, Dairy-free, Egg-Free, Gluten Free

Servings 1 cheesecake
Author Sonja

Ingredients

The Crust Ingredients:

  • 1/2 cup raw pecans other nuts will work
  • 1/2 cup dates soaked in water for 2 hours will make them easier to work with, but not necessary

The Filling Ingredients:

  • 1 ½ cups raw cashews soaked in water for at least 2 hours
  • juice of 2 lemons 4-5 T
  • 1 t vanilla extract
  • 1/3 cup coconut oil melted
  • 1/3 cup honey warmed (agave for vegan)
  • 1/4 cup cocoa powder
  • 1/4 cup water
  • optional garnish with chocolate chips, and grated chocolate

Instructions

  1. Process the pecans and dates. The longer they process, the finer the crust, so it’s up to you. Add more dates if the pecans and dates don’t stick together.
  2. Fill a pie plate or muffin liners with your crust, and press it down well. I use a bottom of a glass to smash the crust into the pie plate and my fingers to press it into the muffins liners.
  3. Melt the coconut oil (30-60 seconds in the microwave).
  4. Put all filling ingredients in a high powered blender, and blend until smooth and creamy. If the filling is too thick, add more water tablespoon by tablespoon to thin if desired.
  5. Pour filling mixture into the pie crust(s-if you are making mini “cheesecakes”).
  6. Smooth out the filling with a spatula.
  7. Optional, garnish with chocolate chips, and grated chocolate. FYI, chocolate chips will "sweat" in the refrigerator.
  8. Freeze to solidify, take out of the freezer about 15 minutes before serving, and enjoy!
  9. Keep refrigerated 3-4 days or in the freezer for up to a month.