It's been all fruity around here lately and no choccie! Well, time to do something about that because after all, chocolate is one of my very favourite foods and I'm guessing that most women would list chocolate as one of their top 10 fave foods.
Get ready... there are 23 cheesecakes in today's post! I guess I'm on a roll with cheesecake because I made a rich raw vegan chocolate cheesecake last week for an order. Naturally I had to make J and I some to enjoy too! I topped it with diced strawberries and chocolate sauce. I used maple syrup to sweeten the cake but you can use agave or coconut nectar.
Tip: Don't have a high speed blender? Use a food processor. Make sure to grind cashews first before adding the other ingredients.
Raw Vegan Chocolate Cheesecake
Makes one 8" cake
Crust - choose any one of the crusts from my last cheesecake post
I like to do a simple almond raisin or almond date crust.
2 cups cashews
2/3 cup maple syrup
2/3 - 3/4 cup water
2/3 cup cacao powder
1 tablespoon pure vanilla
1/8 teaspoon salt
1/3 cup melted coconut oil
1/4 cup melted coconut butter
Blend the cashews, maple, water, vanilla and salt until smooth and creamy in a high speed blender.
Add the coconut oil and butter. Blend to incorporate.
Add the cacao powder last and blend again.The mixture is thick.
Pour over the crust and set in the fridge for at least 12 hours or in the freezer for 6 hours and then transfer to the fridge for a few hours.
Dark chocolate coconut nut balls and choccie nut clusters
Naked cake... all ready to be dressed up with diced strawberries and choccie sauce!
When I thought about all the cheesecakes I've been making lately, I started thinking about all cheesecakes I've actually made over the years. Then I started searching my blog. Holy kamola. I've made A LOT of them! From cheesecakes for my own enjoyment to testing recipes for my books, to big catering jobs, dessert for guests, etc.
I thought it would be fun to do a little roundup of all the raw vegan cheesecakes I've posted on this blog over the years.
Mandarin Orange Cheesecake on Pecan Ginger Crust with Pomegranate Cranberry Compote
Lemon Berry Swirl Cheesecake
Lemon Ginger Cheesecake
Strawberry and Mango Cheesecake
Berry Bliss Cheesecake
Coconut Cardamom Cheesecake
Chocolate Pumpkin Swirl Cheesecake
Avocado Vanilla Cheesecake
Triple Berry Swirl Cheesecake
Cranberry Grape Cheesecake
Mint Chocolate Cheesecake Tart
Blueberry Cardamom Cheesecake
Black Forest Cheesecake
Pumpkin Lucuma Cheesecake
Chocolate Banana Swirl Cheesecake
11 different mini cheesecake flavors
Decadent Chocolate Cheesecake
Mandarin Dragon Fruit Swirl Cheesecake
Concorde Grape Cheesecake with Fig and Grape Puree
Chocolate Vanilla Raspberry Cheesecake
Remember, the vegan ice cream sundae challenge is still on until Monday. Get your fabulous entries in. Check out the 9 entries so far! Mega prizes to be won!