NO BAKE VEGAN CHOCOLATE CHEESECAKE
For the chocolate lover at heart.
I hear you.
It’s hard to be ‘healthy’ when everything around you is chocolate. Chocolate, hot chocolate, chocolate cake, chocolate biscuits. Don’t even get me started on Nutella.
That is, until you discover this no bake vegan chocolate cheesecake.
Have your cake and eat it too. It’s totally worth it!
I’m actually not a fan of regular cheesecake. Actually not in the slightest. And it took me a while to get my head around the no bake, raw vegan cheesecake idea because most are SUPER high in fat (yes, good fat, but still).
But the more I research the health benefits of healthy fat the more I realise it is TOTALLY OKAY to eat healthy fat in moderation.
What is healthy fat?
Healthy fat is fat that hasn’t been processed and provides your body with nutrients. So things like fried donuts are NOT a source of healthy fat (sorry to break it to you). Healthy fats include things like avocado (source of monounsaturated fat), nuts like almonds (also a source of monounsaturated fat) and raw coconut oil (mildly alkaline).
And guess what…
This no bake vegan chocolate cake is a great source of healthy fats!
As with anything sweet, I recommend practicing moderation (so going for it with a spoon is NOT the best option, as healthy as this cheesecake may be!). Take note of the serving size (eight, not one!).
I’m not at all a fan of counting calories, but it’s helpful to know where your energy intake comes from. Each serve provides roughly 145 calories of healthy fat. Those 145 calories will help to keep you fuller for longer AND keep your skin, hair and nails healthy and glowing.
You can read up on my must-know secrets for indulging without guilt HERE.
No bake vegan chocolate cheesecake
Prep time: 15 minutes
Freeze time: 2-3 hours
- 1/4 cup almond meal
- 1 tbsp coconut oil
- 1 tbsp rice malt syrup
- 3/4 medium avocado
- 1 banana
- 3 tbsp cacao powder
- 2 tbsp coconut oil
- 1 medjool date
- CHOCOLATE DRIZZLE
- 1 tbsp coconut oil
- 1 tsp rice malt syrup
- 1 tsp cacao powder
- Line a small square baking dish with baking paper;
- In a blender/food processor, add the ingredients for the base and blend until mixture sticks together when pressed. If the mixture is too dry, add a further tablespoon of coconut oil;
- Empty the blender ingredients onto the baking paper and press firmly and evenly into the baking dish. Place the dish in the freezer and rinse the blender;
- Add to the blender the filling ingredients and blend until smooth and creamy;
- Remove the baking dish from the freezer and scoop the filling on top of the base. Spread the filling evenly and return to the freezer for at least 2 hours;
- For the chocolate drizzle, simple whisk together the ingredients until smooth. Drizzle (using a spoon or piping bag) over the frozen cheesecake filling. The drizzle should instantly harden.
- Slice into 8 using a hot, wet knife and enjoy.
- STORE IN THE FREEZER
Store in the freezer and simply allow to sit at room temperature for 5 minutes before serving (if you can wait that long). These will store for a good month or so in the freezer, but let’s be honest. They won’t last a month!
The base of this recipe was the PERFECT use for the left over almond pulp from my HOMEMADE ALMOND MILK. No waste here!