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Raw Paleo Vegan Chocolate Cheesecake
Raw Paleo Vegan Chocolate Cheesecake
"This vegan chocolate cheescake is perfect when you need something decadent and sweet tasting without the refined sugar and synthetic nasties. Packed with good fats this cheesecake should hit the spot. The crumbliness of the base coupled with the creaminess of the top makes for the perfect taste sensation. Good cheesecake isn’t just about taste but texture too and this one ticks both boxes.Unlike many Vegan cheesecakes in this there is no soaking or roasting. The steps are simple, easy to follow and the result is an incredible vegan chocolate cheesecake that will stimulate the tastebuds."
NotesYou can make this cheesecake in different flavours - just replace the cacoa powder with your own choice. For example make it lime by replacing the powder with lime juice and adding grated lime zest to the top. The choices are endless!
Serves8 people
Preparation Time20 min
Chilling Time4 hr 30 min
Cooking Vessel Size7 inch springform baking tray
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Add all the crust ingredients to a food processor and pulverize until the mixture all sticks together into a ball. This should probably take 30-60 seconds depending on your food processor. If it isn't sticking together properly add another tablespoon of coconut oil.
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Grease your baking tin with coconut oil and then press the crust mixture into the bottom and smooth with the palette knife (an ordinary knife will work if you don't have one). Place in the freezer to set while you make the 'cheese. Freeze for 30 minutes.
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Add all the filling ingredients to a high speed blender and whizz until completely smooth. Remove baking tin from the freezer and top with the filling you've just made. Again, smooth the top with your palette knife. Sprinkle with a little cacoa powder for decoration.
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Freeze for approximately 4 hours.
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Remove from freezer and let defrost for around 30 minutes at room temperature.
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