Vegan Chocolate Cashew Cheesecake

Struggling to think of a vegan dessert for your next gathering that’s a little more sophisticated than a basic cake recipe?

You’ll be sure to impress your guests when you serve them a gorgeous chocolate cheesecake. Whether it’s for a birthday or dinner party, you can’t go wrong with this recipe by Monica Bumbury from Nutritiously Monica.

Vegan Chocolate Cashew Cheesecake

Ingredients

Crust

1/2 cup pitted dates

1/2 cup almonds

1/4 cup flaked coconut

Filling

1 cup raw cashews, soaked in water overnight (or with boiling water poured over at least 4 hours)

1/8 cup coconut butter

1/6 cup maple syrup

1/2 teaspoon vanilla extract

1/4 cup unsweetened cocoa/cacao powder

pinch sea salt

1/3 cup almond or coconut milk

1/3 cup dairy-free, gluten-free chocolate chunks/chips

1 tablespoon coconut oil

Fresh strawberries and/or raspberries

Fresh mint and edible flowers

Instructions

Crust

Place the dates, almonds, and coconut into a food processor. Blend until the mixture comes together when pressed. Press the crust mixture into the bottom of the cake pan very firmly with your hands or the bottom of a glass or measuring cup. Set aside in the refrigerator.

Filling

Drain the cashews well and place them into the food processor or blender. Add the coconut butter (you could also use coconut oil), syrup, vanilla, cocoa, salt, and milk. Cover and blend until very smooth and creamy. Add more milk if needed. This takes a few minutes so keep blending until creamy. Pour the filling into the crust. Transfer to the refrigerator for 4 hours or overnight. to set up for at least 4 hours or overnight. Garnish and serve!

You can find this and other vegan recipes on Monica’s Instagram.