Chocolate Cheesecake

Raw, vegan, ‘Cheese’cake

choc cheesecake

I find that cheesecake is more of an attitude than an actual thing when you don’t have dairy. If it looks like cheesecake and tastes like cheesecake, that makes it cheesecake in my book! There’s no actual cheese or cheese substitute in this delicious pudding and there’s no cooking involved either. You will need a proper food processor aswell as a stick blender really won’t give you the smoothness needed. It’s a rich cake but not sweet so be careful with the portions if you’re watching the calories – it is genuinely good for you though as the raw cacao powder has mood-enhancing properties and is packed with magnesium for cell renewal. It’s been said that it will make you feel younger! In any case, this really is a delicious cheesecake and will convince anyone that vegans can be indulgent too!

WP_20151118_10_29_08_Pro[1]Nearly all the ingredients are available from the shop and if you buy the pack I’ve prepared before the end of November 2015, you can have 10% off the lot!

(Offer only available when you buy the whole pack, part purchase won’t qualify for the discount)

 Raw vegan chocolate cheesecake

Serves 8, ready in 3 hours

Base ingredients

  • 100g flaked almonds (125g – £2.65)
  • 100g mixed nuts (125g -£2.39)
  • 90g Medjool dates, pitted (250g – £4.30)
  • 1 ½ tbsp coconut oil (as above)

Filling ingredients

  • 260g raw cashew nuts (125g – £1.85. Two bags needed for the recipe, so £3.70)
  • 1 small courgette, peeled
  • 25g raw cacao powder (250g – £7.49)
  • 85g agave syrup (240ml – £2.95)
  • 1 tbsp vanilla powder
  • ¼ tsp Himalayan salt (250g – £2.69)
  • 43g coconut oil, melted (320g – £6.85)

To decorate

  • Sprinkling of cacao nibs (150g – £4.49)
  • Fresh fruit

choc cheesecake slice with fork


  1. Soak the cashews for at least two hours, then drain.
  2. For the base, grab a 20cm springform or loose bottomed cake tin and line it with baking parchment (19.8m recycled paper roll – £4.05). Pit the dates and blend them with the nuts in a food processor, add the coconut oil and blend until smooth and well combined. Empty it into the tin and press it across the base with a spoon or spatula so it’s well compacted and forms a solid base. Put it into the freezer while you make the filling.
  3. Chop the peeled courgette into chunks. Blend the soaked cashews until smooth, then add the courgette, cacao powder, agave syrup, vanilla paste and salt. When this is blended nicely, add the melted coconut oil. Blend until well combined and spread it over the base. Pop it back into the freezer to set.
  4. When you’re ready to serve, take the cheesecake out of the freezer to defrost before serving. Sprinkle the fresh fruit (raspberries work particularly well with the chocolate) and cacao nibs over the top and try and eat just one piece…

Total cost for ingredients – £37.51. 10% off = £33.76. Obviously, you can use many of the ingredients again as you only need a small amount of the whole bag that you’ve bought.

WP_20151118_10_29_18_Pro[1]Let me know what other recipes you come up with using these ingredients! Some ideas…

  • Cacao powder’s great in smoothies of course and can be sprinkled on cereals for a raw chocolate kick. You can also use it to make your own chocolate…
  • Himalayan salt is also good for muscle recovery – put a generous spoonful or two into a warm bath after exercising for a really good post-workout chillout.
  • A spoonful of agave syrup tastes fab in coffee instead of sugar.
  • Coconut oil is useful just about everywhere – roast potatoes in this for a lovely, fluffy treat. It’s also useful as a skin and hair moisturiser!



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