Recipe: raw, vegan chocolate cashew cheesecake

Recipe: raw, vegan chocolate cashew cheesecake

This dessert is for all of your friends who recoil in fear when you say words like raw, vegan, or gluten-free. If hearing ‘cashew cheese’ sends shivers down their spine, this will be the perfect cake to prove them wrong and turn them into raw food evangelists. Seriously, this cheesecake is incredibly creamy and so easy to make that even D was asking for more of the brown goop (his words, not mine, for the raw brownie) after I blended it to make the base of the cheesecake.

If the idea of a raw cake sounds intimidating (and trust me, I was like ‘nah, I’m good’ when I first went down the rabbit hole of looking up raw desserts), this is such a perfect starter cake. You will find no Ashwagandha root or turmeric here. The scariest ingredient on the list is raw cacao (but honestly, Hershey’s cocoa powder will work in a pinch, and don’t worry I won’t tell). There are three parts of this recipe and they involve throwing the ingredients together, blending them, and pouring into a mold. Easy peasy. No baking involved. You’ll be done with this cake and back to living your best life in no time.

 

raw, vegan chocolate cashew cheesecake

Chocolate Brownie Base 

  • 70g walnuts (unshelled)
  • 8 Medjool dates
  • 2 tbsp maple syrup
  • 3 tbsp raw cacao
  • 1-2 tbsp cold water (more, as needed)

Chocolate Cheesecake Layer

  • 120g cashews, soaked overnight (or at least 6 hours)
  • 1 tsp vanilla extract
  • 50g raw cacao
  • 70g coconut oil (melted)
  • 100g maple syrup
  • 70g water

Vanilla Cheesecake Layer

  • 120g cashews, soaked overnight (or at least 6 hours)
  • 1 tsp vanilla extract
  • 80g maple syrup
  • 70g coconut oil (melted)
  • 70g water
  • zest of one orange (optional)

Equipment: Food processor/blender, springform pan

Make-ahead: This can be made and stored in the freezer for up to 2 months. 

Part 1: Brownie Later

  • Pulse walnuts and date in a food process until they have been broken down into small pieces
  • Add cacao, coconut oil, and maple syrup and pulse until combined.
  • Gradually add water and pulse, just until the dough is combined into a ball
  • Spread brownie mixture along the bottom of a springform pan and place into freezer to firm up

Part 2: Chocolate layer

  • Drain the soaked cashews.
  • Place into blender with vanilla, cacao, coconut oil, maple syrup and water.
  • Blend until a smooth creamy consistency is reached.
  • Pour on top of brownie mixture and place into the freezer to firm up. In the freezer at least 30 minutes before adding the next layer.

Part 3: Vanilla layer

  • Drain the soaked cashews.
  • Place into blender with vanilla, coconut oil, maple syrup and water.
  • Blend until a smooth creamy consistency is reached.
  • Pour on top of the chocolate mixture and place into the freezer to firm up

Part 4: Your cake is complete. Defrost in the refrigerator for at least 10 minutes before eating, but the cake will keep in the freezer for up to two months.

Enjoy!

Recipe inspiration from One Green Planet


2 thoughts on “Recipe: raw, vegan chocolate cashew cheesecake”

  • That looks very impressive. Doubly so considering your limitations. There’s a whole lot of nuts hidden in that cake. Thankfully I no longer reside in a gluten free household and so I’m get a LOT of baking done. My experiments with cacao were not successful (I think it was some sort of potato-based “chocolate” brownie) but I’m finding both nuts and chocolate very expensive these days over there. But what is the topping?

    • Ooh yes, sweet potatoes and beans go really well in beans! The topping is melted coconut oil and cocoa powder with a bit of maple syrup, so what this cake lacks in flour, it makes up in a LOT of fat from the nuts and oil haha

Leave a Reply