Completely Vegan Chocolate Cheesecake
Allow me to introduce, the show stopper… Completely Vegan Chocolate Cheesecake. All the naughty flavours, but without the additives, calories, or extra inches on the waistline!
I’ve started training heavily at Crossfit again, so I’m trying to keep my eating habits as clean as possible.
You can imagine my joy when I stumbled across this little beauty on Pinterest.
Give this recipe a try, and give it to everyone you know (if you have any left to give).
They’ll love you forever.
180g Unsweetened Shredded Coconut
3tbsp Cacao Powder
1tsp Vanilla Bean Powder
360g Medjool Dates
A Pinch of Salt
168g Cacao Butter (Grated)
50g Cacao Powder
80g Raw Agave Nectar
400ml Coconut Milk
1/4tsp Vanilla Bean Powder
Vegan Chocolate Buttons
It’s completely RAW, so no need to preheat any ovens!
Roughly pulse together the Coconut, Cacao Powder & Salt in a food blender. It’ll only need a couple of seconds, just until they all marry together – see below…
Add the dates (I did them 4 at a time), and keep blending until the whole mixture starts to clump together…
Work the mixture into a 20cm springform tin.
Put all the ingredients into the blender, in the order listed (use a high speed).
Blend on a low temp until combined, then up the speed until it reaches 42c.
You should be left with a creamy, chocolatey filling.
Pour into the crust, and leave overnight. Don’t worry about the edges being uneven, you can cut it down once it’s set.
If you’ve managed to be patient enough to wait overnight, WELL DONE… chop up the vegan chocolate buttons and decorate your masterpiece.
There you have it, the Completely Vegan Chocolate Cheesecake!
Cut yourself a slice, and indulge as much as you need to..