Vegan Chocolate Cheesecake

Vegan Chocolate Cheesecake | VG | GF | RSF |

Ingredients

Crust ~

• 2 cups almond flour

• 1/3 cup coconut sugar

• 1/4 cup coconut oil

• 1/4 cup water

• 2 tbsp cacao powder

• pinch of salt

Base ~

• 1 1/2 cup (1 can) coconut cream

• 1 cup vegan cream cheese (I used Miyoko’s)

• 3/4 cup coconut sugar

• 1/4 cup cacao powder

• 2 tbsp arrowroot

• 2 tbsp lemon juice

• pinch of salt

Instructions

1. Pre heat oven to 350 and line an 8x8 springform pan with some parchment paper. Start by making the crust. In a large bowl, add in the almond flour, coconut sugar, melted coconut oil, water, cacao powder, and salt. Combine everything well until it sticks together and forms a dough.

2. Spread the dough into the spring form pan and press down into an even layer. Bake at 350 for 10-12 minutes.

3. In a high speed blender, add in the coconut cream, vegan cream cheese, coconut sugar, arrowroot, lemon juice, cacao powder, and salt. Blend on high until smooth. Taste and adjust based on personal preference (more sugar for sweetness, more lemon juice for tartness, etc).

4. Pour the cheesecake filling over the crust and bake at 350 for 45 minutes. It will still be slightly jiggly in the center but will set in the fridge. Place in the fridge over night or for at least 4 hours.

5. I topped the cheesecake with a chocolate cashew spread and some cacao nibs, but some melted chocolate would be amazing as well. Cut into slices and enjoy! Keep leftovers stored in an airtight container in the fridge for up to a week.