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Raw Chocolate Cheesecake

the cake is vegan and gluten free as well!

The most creamy, luscious, velvety smooth Raw Vegan Chocolate Cheesecake that is dairy- free, vegan and gluten-free!


1 cup raw whole almonds
2 tablespoons raw cacao powder or cocoa powder
1 teaspoon coconut sugar
pinch fine sea salt
1/4 teaspoon vanilla extract
2 tablespoons pure maple syrup or raw honey



1 1/2 cups raw cashews soaked overnight if don't have a Vitamix or grinder
1/4 cup water
1 tablespoon fresh lemon juice
1/4 cup + 1 tablespoon pure maple syrup

1/2 tablespoon vanilla extract
1/4 teaspoon fine sea salt
2 tablespoons coconut sugar (20 g)
1/4 cup raw cacao powder or cocoa powder

90 g raw cocoa butter (I used these discs, you should have 1/4 cup + 2 tablespoons melted cocoa butter)

Note: If want it sweeter, add 1-2 tablespoons more of the coconut sugar, not the syrup, as you don't want to add extra liquid or it will affect the texture.

Mix is thick, be sure to soak the almonds overnight if don't have a grinder. After soaking drain the almonds. You will need a 6 inch round springform pan for this cake.. I very lightly greased the insides just for easy removal later.


Prepare the crust by adding the almonds, cocoa, sugar and salt to a food processor and process until it is a fine meal texture, about 30 seconds.

Add the syrup and process again just until it comes together in a chunky ball. Press the mixture into the prepared springform pan, making sure it's flat and even around the edges. Set aside.


make sure to go in this order. Add the cashews, water, lemon juice, syrup and vanilla to your vitamix or food processor. Process, starting on slow at first and work your way up to high speed until it's completely smooth. It will be very thick and you may need to scrape the sides once, but make sure it's totally smooth before adding the dry ingredients! Once totally smooth, add the salt, sugar and cocoa powder and slightly stir it into the mix.

Lastly, melt your cocoa butter in the microwave If doing in the microwave, heat it in 30 second intervals, up to 2 minutes stirring in between. Once it's almost all melted, remove and stir until it's 100% dissolved. 90 g will yield exactly 1/4 cup + 2 tablespoons melted cocoa butter, which is exactly what you need for the cake to firm up. Pour into the blender and process until completely smooth. It will be VERY thick like a pudding. Do your best to stir with a spoon to loosen and blend again, just to make sure it is all mixed and smooth. Taste and if you want it sweeter, add 1-2 tablespoons of coconut sugar and not the syrup, you don't want extra liquid. Pour over your crust and smooth the top with a spoon.

Place in the freezer for several hours until set. I left mine in overnight. Or you can place in the fridge to set, but it will take much longer. If you freeze it overnight, remove it around 20 minutes before serving and it is the perfect firm, smooth texture. If desired top with fresh rasberries & mint. Enjoy!

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