Raw Chocolate Vegan Cheesecake
Access to a collection of healthy and delicious recipes is one of the many benefits of being a Planted Places member. Our resident chef Robin Joy gave us this fabulous recipe for a raw chocolate vegan cheesecake, and now we’re sharing it with you. Let us know if you make it!
2½ cups macadamia nuts or cashews – soak for at least one hour in water- rinse and drain
½ cup cacao powder
⅔ cup maple syrup
¼ cup coconut oil
1 teaspoon vanilla
2 tablespoons lemon juice
⅛ teaspoon salt
¾ cup water
Strawberries and/ or raspberries
Fresh sprigs of mint for garnish
- Put everything in Vitamix, Blendtec, or another blender and blend until perfectly smooth.
- Pour into a springform or other glass or stainless dish depending on how thick you want the cheesecake to be, and put it in the freezer until 15-30 before serving.
- Keep refrigerated or return to freezer until next serving.
- When ready to serve top with fresh strawberries and/ or raspberries!