Vegan Chocolate Cheesecake

This is a Nutritarian take on a traditional dish where we have replaced all the toxic animal products and sugar with nutrient-packed whole food goodness and eye watering flavors! This cheesecake fully qualifies as Nutritarian, Vegan SOS Free (No animal products, salt, sugar, or oil), Vegetarian, gluten free.

Ingredients:

Crust
1 cup dates
1/2 cup raisins
1 1/2 cup raw, unsalted almonds

Filling
4 cups raw, unsalted cashews
2 cups dates
1 cup cocoa powder
1 1/2 cups water
1 cup unsweetened soymilk

Mix crust ingredients in a food processor until mixture starts sticking together. Press into a cheesecake pan. Mix filling ingredients in a blender and then pour over the crust. Place in freezer for at least a couple hours or until firm.

Makes 10-12 pieces.
410 calories each
22 grams of fat each

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25 Comments Add yours

  1. Elaine says:

    Can you use almonds instead of cashews ?

    Like

    1. Jill Dalton says:

      I am not completely sure about substituting almond for cashews but my best guess is yes. You will have to soak them for at least 4 hours first though. Good luck🤗

      Like

  2. This is the best chocolate cheesecake evaaa! My three carnivores in the family loved it as well. From diabetic to diabetic: Go easy on the cake, don’t over-endulge. It is very rich and even if it is only cashews, it has a lot of fat. As long as you stick to a moderate slice, you are ok.

    Like

  3. Lynda says:

    Can you use a different milk other than soy like coconut or please help me understand the use of soy milk. You are not the only one who uses soy milk.
    Thank you for your help in helping me understand you have a blessed night

    Like

    1. Jill Dalton says:

      You can use any Plant Based milk. I just prefer the taste of soy milk.

      Like

  4. Kai.C.Hyde says:

    After freezing for the four hours, can you store in fridge if not all of the cheesecake is consumed?? Or do I have to put back in freezer??

    Like

    1. Jill Dalton says:

      It is best to keep it in the freezer. If you keep it in the fridge it ends up being a bit too soft. Just depends on how fast you eat it. If it is going to be consumed in a couple days then it would be fine in the fridge.

      Liked by 1 person

      1. Kai.C.Hyde says:

        Thank you!:)

        Like

  5. Rick Fahrney says:

    How many calories for a slice?

    Like

    1. Jill Dalton says:

      This cake will make 10 good size pieces and each piece is about 420 calories.

      Like

  6. Miss Miriam Poon says:

    My kid is allergic to Cocoa, but not Cacao powder, can I replace it with Cacao powder?

    Like

  7. Cheri says:

    This video was so what I needed to see.
    I saw it and could already taste how good it was going to be.
    Thank you thank you thank you!

    Liked by 1 person

  8. Jodie Julson says:

    Did you soak the almonds for the crust?

    Like

  9. Theresa Lyons says:

    I used almond milk instead of soy and didn’t soak the cashews because it was not in the instructions (I watched the video later). It was GREAT! Next time I will soak the cashews, sprinkle sea salt on the crust and add a shot of espresso for a shot of water. Thank you for the inspiration!

    Like

    1. Jill Dalton says:

      That sounds great! I especially like the adding of coffee👍
      Jill

      Like

  10. Filiz says:

    Hi Jill, when you write 1 cup nuts, how many grams is it?

    Thank you for your effort, it looks delicious.

    Like

  11. Danielle says:

    I can’t wait to try this 😊
    Are you able to give a link to the cocoa powder you use?

    Thank you!

    Like

    1. Jill Dalton says:

      It is actually just Hershey’s special dark blend. I don’t usually support companies like Hershey but the cocoa I normally use has been discontinued 😕. This is just what my grocery store had.

      Like

  12. Larissa says:

    This is the best raw vegan chocolate cheesecake ever!

    Like

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