Raw Vegan Chocolate Cheesecake

Raw chocolate cheesecake dessert recipe is a chocolate-lover’s dream

Raw Vegan Chocolate Cheesecake

This raw cheesecake recipe gets its rich creaminess from cashews and coconut oil, plus intense dark chocolate flavor from raw cacao powder, making our raw chocolate cheesecake a chocolate-lover’s dream!

This raw dessert recipe is sweetened with raw agave syrup, making it low glycemic index as well. This chocolate cheesecake recipe will surely become one of your favorites!

Total prep & cook time: 30 minutes prep time not including soaking and freezing

Makes one 9” cheesecake or four 4” cheesecakes

Serves 12

Nutrition Data, 66g Serving: 293 cal, 35g carb, 17g fat, 7mg sodium, 4g fiber, 4g protein, 27g Sugars, low Cholesterol, Sodium, good source Manganese. Estimated glycemic load 19

Crust Ingredients:

  • 1 cup hazelnuts, soaked overnight
  • 3-6 Tblsp. Raw agave syrup
  • 1/2 cup raw cacao powder
  • 1 tsp. vanilla
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Crust Directions:

  1. Drain hazelnuts, rub off loose bits of skin with a dishtowel and rinse
  2. Place nuts, 3 Tblsp. agave syrup, cacao powder, and vanilla in a food processor and process until the mixture clumps together
  3. Add additional agave syrup 1 Tblsp. at a time until the crust reaches desired texture
  4. Press mixture evenly into pan and chill in freezer for at least three hours

Filling Ingredients:

  • 2 1/4 cup raw cashew pieces, soaked 4 hours to overnight
  • 1/2 cup room temperature coconut oil
  • 1 cup raw agave syrup
  • 1 Tblsp. vanilla
  • 3/4 cup raw cacao powder
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  1. Soak cashews 4 hours to overnight, drain and place in blender with agave syrup and vanilla, blend until smooth and creamy
  2. Add cacao powder and coconut oil and blend until smooth, scraping down sides of blender jar occasionally
  3. Scoop filling into cheesecake pan, spreading evenly over crust with a spatula
  4. Freeze for a few hours to set. If freezing longer let thaw a bit before serving

Recipe Tips:

Plan ahead: Make the crust the evening before you plan to serve the cheesecake and soak the cashews for the filling at the same time. Make the filling the next morning and freeze the assembled cheesecake until an hour before dinner. Remove from freezer and allow the cheesecake to thaw for an hour or so before serving.

For a less sweet cheesecake, substitute water for half of the agave syrup.

For an extra decadent dessert, serve topped with coconut cream and fresh raspberries or strawberries.

If you find your blender straining to blend the cashews, stop every few minutes and give your blender a five minute break to avoid burning out the motor. If you think you will be making raw cheesecake a lot, consider upgrading your blender!

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