Description
This delicious, creamy, chocolatey No-Bake Vegan Chocolate Cheesecake is just right for every dessert lover!
Ingredients
Units
Scale
Crust
- 1 1/2 cups blanched super fine almond flour (not almond meal)
- 1/4 cup unsweetened cocoa powder
- 1/8 teaspoon fine salt
- 1/4 cup pure maple syrup (at room temperature)
- 1/4 cup melted coconut oil
For the chocolate filling:
- 2.5 cups raw unsalted cashews, soaked in advance*
- 1 large zucchini, ends removed, chopped (2 cups chopped)
- 1/2 cup vegan chocolate chips, melted (1/4 cup when melted)
- 2/3 cup pure maple syrup (room temperature)
- 1/4 cup melted coconut oil
- 3 tablespoons unsweetened cocoa powder
- 2 teaspoons vanilla extract
- 1/4 teaspoon fine salt
Instructions
- Add almond flour, cocoa powder and salt to a mixing bowl. Whisk to combine. Add the room temperature maple syrup and melted coconut oil to the mixing bowl and stir well to combine.
- Transfer the crust to a 7.5 inch springform pan. There is no need to line or grease the pan. Place a sheet of parchment paper overtop the crust and use the bottom of a glass to pack the crust down into an even layer that covers the entire bottom of the pan. Remove the parchment paper.
- Add all chocolate filling ingredients to a high-speed blender and blend on the highest speed until perfectly smooth and creamy (at least one minute). Stop to scrape down the sides if needed. Use a tamper if needed. If your blender is having trouble getting the mixture going add a splash of boiling hot water.
- Pour the filling directly overtop the crust.
- Place the pan in your freezer for 5-6 hours until firm. Remove the pan from the freezer and release the springform pan and use a knife to separate the bottom of the pan from the crust. It should slide right off the bottom of the pan and onto a serving plate. Slice into 8-10 slices. Top with a drizzle of melted chocolate, vegan whipped cream, fresh berries, chocolate curls/chocolate shavings and/or raspberry chia jam if desired. Enjoy within an hour or two (especially in very hot weather) as the filling will start to soften and eventually melt at room temperature.
- Store leftovers in an airtight container in the freezer for up to three months. Allow to thaw a bit at room temperature before enjoying.
Notes
* How (and Why) to Properly Soak Cashews (overnight and quick soak method)
- Prep Time: 15
- Category: Dessert
- Method: Freezer