Vegan Chocolate Cheesecake
Holiday baking can be a little challenging when it comes to making plant-based choices.
Last weekend I whipped up this delicious Vegan Chocolate Cheesecake because I was craving something chocolatey. It is Dairy free, and actually has some healthy ingredients in it (WIN WIN).
This recipe was a real winner at my house. I think it is the perfect thing to make for holiday entertaining for both vegan and non-vegan guests.
Trust me, your guests wouldn’t even be able to tell that its vegan, and it is SO SO easy to make.
1 cup shredded coconut
2 tablespoons cocoa powder
¾ cups medjool dates
1 teaspoon vanilla
1 can coconut cream
1 avocado, ripe
2/3 cup cocoa powder
1/3 cup maple syrup
5 medjool dates
1 tablespoon coconut oil
- Place the crust ingredients in a food processor and process until a dough is formed.
- Press the dough into the bottom of a spring form pan.
- Add the cheesecake ingredients into a blender until the mixture is creamy and uniform.
- Spread cheesecake over the crust and chill for two hours in the fridge.
I topped mine with melted chocolate, shredded coconut, and fresh raspberries right before serving.