Raw raspberry vegan chocolate cheesecake

This healthy take on a chocolate raspberry cheesecake will tick all the boxes, it’s satisfying and you don’t need to feel guilty about having cake for breakfast! 

1 cup medjool dates soaked for 2 or more hours
1 cup oats 
1/2 cup coconut 


1 1/2 cups raw cashews soaked for at least 6 hours 
1 cup frozen raspberries
1/2 cup maple syrup
1/2 cup coconut cream
Juice of one small lemon
2 tbsp coconut oil
1/2 tspn vanilla extract 

Chocolate topping 
1 cup organic dark chocolate (look for vegan, no dairy option in health stores or 70% cocoa)

Blend all base ingredients and compress evenly into the base of a 20cm tin that has been lined with coconut oil and baking paper. Set in freezer. 
Blend all filling ingredients until smooth, adding maple syrup and lemon juice to taste. Pour over base and return to freezer. 
Gently heat chocolate over low heat, adding a small amount of non-dairy milk as needed to improve consistency. Pour over filling. Return to freezer for two hours before serving. Serve with fresh or frozen raspberries on top.
Note: As this is a frozen vegan cheesecake, it is best left out of the freezer for half an hour before serving if it has been left to completely freeze through. 
Add raspberries when serviing. 

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