Vegan Raspberry Chocolate Cheesecake
Vegan Raspberry Chocolate Cheesecake might be just the dessert you are searching for. Watching your figure? This gluten free and dairy free recipe has 470 calories, 9g of protein, and 31g of fat per serving. This recipe serves 12. For $1.94 per serving, this recipe covers 15% of your daily requirements of vitamins and minerals. From preparation to the plate, this recipe takes about 25 hours and 10 minutes. 4970 people have made this recipe and would make it again. Head to the store and pick up almond milk, water, raspberries, and a few other things to make it today. It is brought to you by My Whole Food Life. Taking all factors into account, this recipe earns a spoonacular score of 61%, which is solid. If you like this recipe, take a look at these similar recipes: Vegan Raspberry Cheesecake, Raw Vegan Raspberry Cheesecake, and Raw vegan Vanilla raspberry cheesecake.
Servings: 12
Preparation duration: 10 minutes
Cooking duration: 1440 minutes
Ingredients:
1/3 cup almond milk
1 cup raw almonds
1 cup chocolate chips
1/3 cup coconut oil (softened)
3 T lemon juice (or juice of 1 1/2 small lemons)
1/2 cup maple syrup
8 medjool dates (pits removed)
1 1/2 cups raspberries (I used fresh, but you can probably use frozen as well)
2 cups raw cashews (soaked overnight)
1/2 tsp salt
1/2 tsp sea salt
1 cup raw walnuts
2 T water
Equipment:
food processor
frying pan
double boiler
Cooking instruction summary:
In a food processor, combine the crust ingredients. They will form into a loose dough. Grease a spring form pan with a little oil. Gently press the crust into the pan and set it in the fridge while you make the filling. In a food processor, combine all the filling ingredients until smooth. Pour the filling over the crust and set in the fridge overnight to set. The next day, melt the chocolate and milk using a double boiler method. Once the chocolate is smooth, gently pour it on top of the cheesecake. Please work quickly so the cheesecake doesn't melt. Spread the chocolate on top until there is an even coat. Place the whole thing back in the fridge to firm up.
Step by step:
1. In a food processor, combine the crust ingredients. They will form into a loose dough. Grease a spring form pan with a little oil. Gently press the crust into the pan and set it in the fridge while you make the filling. In a food processor, combine all the filling ingredients until smooth.
2. Pour the filling over the crust and set in the fridge overnight to set. The next day, melt the chocolate and milk using a double boiler method. Once the chocolate is smooth, gently pour it on top of the cheesecake. Please work quickly so the cheesecake doesn't melt.
3. Spread the chocolate on top until there is an even coat.
4. Place the whole thing back in the fridge to firm up.
Nutrition Information:
covered percent of daily need
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