Paleo + Vegan Chocolate Cheesecake with Chocolate Cookie Crust: Indulge Guilt-Free!
A deliciously rich and creamy chocolate cheesecake that is both paleo and vegan, served on a crunchy chocolate cookie crust.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Total Time: 4 hours 25 minutes
- Yield: 8 servings
- Category: Dessert
- Method: Baking and Blending
- Cuisine: Paleo, Vegan
- Diet: Vegan
Ingredients
Scale
- 1 1/2 cups almond flour
- 1/4 cup cocoa powder
- 1/4 cup maple syrup
- 1/4 cup coconut oil, melted
- 1 1/2 cups cashews, soaked
- 1/2 cup coconut cream
- 1/2 cup maple syrup
- 1/2 cup cocoa powder
- 1 tsp vanilla extract
- 1/4 cup almond milk
Instructions
- Preheat the oven to 350°F (175°C).
- In a bowl, mix almond flour, cocoa powder, maple syrup, and melted coconut oil to form the crust.
- Press the mixture into the bottom of a springform pan and bake for 10 minutes.
- In a blender, combine soaked cashews, coconut cream, maple syrup, cocoa powder, vanilla extract, and almond milk until smooth.
- Pour the cheesecake filling over the cooled crust and smooth the top.
- Refrigerate for at least 4 hours or until set.
- Slice and serve chilled, optionally topped with fresh berries.
Notes
- Ensure cashews are soaked for at least 4 hours for a creamy texture.
- Use unsweetened cocoa powder for a richer flavor.
- Store leftovers in the refrigerator for up to 5 days.