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Raw Vegan Chocolate Cheesecake


  •   Vegan

      Gluten free

       Sugar Free






1 cup dates (soaked for 46 hours, pits removed)

2 cups gluten free rolled oats

3/4 cup cacao powder

1 tsp vanilla extract

1/4 tsp sea salt

1/3 cup coconut milk, nut milk or water


2 cup cashews (soaked for 3+ hours)

1 tin coconut milk

1 cup cacao powder

1/3 cup coconut nectar/date syrup

1 tsp vanilla extract

1/4 tsp sea salt

1/21 large lemon (squeezed)



In a large food processor, pulse the oats until they’re roughly chopped. Then add in the remaining crust ingredients together until it forms a thick dough.

Press the dough into the bottom of the cake pan evenly. Poke holes into base with a fork then leave in freezer while making the filling.

In a high power blender pulse the cashews until smooth, then add in the coconut milk and pulse until smooth.

Add in cacao powder, lemon juice, coconut nectar, vanilla, and sea salt. Blend until smooth and creamy 

Pour on top of crust and leave to set in freezer overnight

Remove from freezer and decorate with chopped chocolate, chocolate covered cashews or any other toppings of choice.

Leave for 10-15 mins before serving


Recipe adapted from The Banana Diaries

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