NO-BAKE VEGAN CHOCOLATE CHEESECAKE
This creamy no-bake vegan chocolate cheesecake is delicious any time of year, but I especially love eating it really cold on hot summer nights. It’s dairy-free, gluten-free, paleo, and utterly delicious.
WHAT’S IN NO-BAKE VEGAN CHOCOLATE CHEESECAKE?
– 1/2 cup pitted dates – 1/2 cup almonds – 1/4 cup flaked coconut – 1 cup raw cashews, soaked in water overnight. – 1/8 cup coconut butter – 1/6 cup maple syrup
Coat a 6-inch cake pan with cooking spray. Line the bottom with a round piece of parchment paper for easy removal.
To make the crust, place the dates, almonds, and coconut into a food processor. Blend until the mixture comes together when pressed. If your dates are on the dry side, you may need to add a little water.
Press the crust mixture into the bottom of the cake pan very firmly with your hands or the bottom of a glass or measuring cup. Set aside and rinse the processor bowl.
To make the filling, drain the cashews well and place them into the food processor or blender. Add the coconut butter (you could also use coconut oil), syrup, vanilla, cocoa, salt, and milk. Cover and blend until very smooth and creamy. Add more milk if needed.
Pour the filling into the crust. Transfer to the freezer to set up for at least 4 hours or overnight. If completely frozen, let thaw about 30 minutes.
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