Indulge your sweet tooth without the guilt with our delectable Vegan Chocolate Cashew Cheesecake! This creamy, dreamy dessert is not only a feast for the eyes but also a healthy treat that will leave your taste buds dancing with joy. Made with wholesome ingredients like soaked cashews and rich cocoa powder, this cheesecake is a showstopper that’s surprisingly easy to make. Whether you're a dedicated vegan or simply looking to impress your friends and family with a stunning dessert, this recipe will have everyone asking for seconds. Ready to dive into a world of velvety chocolate goodness? Let’s get started!
Prep Time: 20 mins
Cook Time: 4 hrs
Total Time: 4 hrs 20 mins
Cuisine: Vegan
Serves: 8 servings
Ingredients
- 1 cup cashews, soaked
- 1/2 cup cocoa powder
- 1/2 cup maple syrup
- 1/4 cup coconut oil, melted
- 1 teaspoon vanilla extract
- 1 cup almond flour (for crust)
- 2 tablespoons coconut oil (for crust)
- 1 tablespoon maple syrup (for crust)
Instructions
- Begin by preparing the cashews. Soak 1 cup of cashews in water for at least 4 hours or overnight. This will soften them and make them easier to blend into a creamy texture.
- Once the cashews are soaked, drain and rinse them under cold water. Set aside.
- Preheat your oven to 350°F (175°C) for the crust.
- In a mixing bowl, combine 1 cup of almond flour, 2 tablespoons of melted coconut oil, and 1 tablespoon of maple syrup. Mix until the ingredients are well combined and form a crumbly dough.
- Press the mixture evenly into the bottom of a 9-inch (23 cm) springform pan to create the crust. Make sure to pack it down firmly.
- Bake the crust in the preheated oven for 10-12 minutes, or until it is lightly golden. Remove from the oven and allow it to cool while you prepare the filling.
- In a high-speed blender or food processor, combine the soaked cashews, 1/2 cup of cocoa powder, 1/2 cup of maple syrup, 1/4 cup of melted coconut oil, and 1 teaspoon of vanilla extract.
- Blend the mixture on high until it is completely smooth and creamy. You may need to scrape down the sides of the blender or processor to ensure everything is well mixed.
- Once the filling is smooth, pour it over the cooled crust in the springform pan. Spread it evenly with a spatula.
- Cover the cheesecake with plastic wrap or a lid and place it in the refrigerator to set for at least 4 hours, or until firm. For best results, let it chill overnight.
- Once the cheesecake has set, carefully remove it from the springform pan. You can garnish it with additional cocoa powder, chopped nuts, or fresh berries if desired.
- Slice the cheesecake into 8 servings and enjoy your delicious vegan chocolate cashew cheesecake!
Tips
- Soak Your Cashews: For the creamiest texture, soak your cashews for at least 4 hours or overnight. This step is crucial for blending them into a smooth filling.
- Crust Perfection: When pressing the almond flour crust into the pan, make sure to pack it down firmly to create a sturdy base that holds up well when sliced.
- Blend Thoroughly: Use a high-speed blender or food processor to achieve a silky-smooth filling. Don’t forget to scrape down the sides to ensure everything is well incorporated.
- Chill for Best Results: Allow the cheesecake to set in the refrigerator for at least 4 hours, but overnight is even better. This will enhance the flavors and give it a firmer texture.
- Garnish Creatively: Elevate your cheesecake by garnishing it with a dusting of cocoa powder, a sprinkle of chopped nuts, or fresh berries for an extra touch of elegance.
- Serving Suggestions: Pair your cheesecake with a dollop of coconut whipped cream or a drizzle of chocolate sauce for an indulgent treat that will impress everyone at the table.
Nutrition Facts
Calories: 320kcal
Carbohydrates: 22g
Protein: 8g
Fat: 25g
Saturated Fat: 12g
Cholesterol: 0mg
