From the Cook
From the Cook
From the Cook
1/4
Paleo Vegan Chocolate Cheesecake
Warning0 allergens identified
Paleo Vegan Chocolate Cheesecake
For the bottom crust
For the cheesecake layers
For the chocolate topping
For the whipped coconut cream
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Instructions
1
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First, line the bottom of an 8 inch springform pan or cheesecake pan with parchment paper. Set aside.
2
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Make the bottom crust first. Add all ingredients to a high powered blender and blend until combined. Mixture will be crumbly and nuts broken up. Press this mixture into the bottom of your springform pan and set aside.
3
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To make the cheesecake filling, first melt the chocolate chips with the coconut oil. Then add all ingredients (including melted chocolate mixture) to a clean blender and blend until smooth. You may have to stop and scrape down the sides of the blender with a spoon or spatula. Keep blending until smooth and uniform. Pour this mixture down into springform pan.
4
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Place in freezer while making the topping.
5
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To make the topping, simply melt the ingredients together. I like to microwave in 30 second increments, stirring between each. Pour this over cheesecake layer. Freeze for at least 2 hours until frozen through.
6
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To serve, allow cheesecake to thaw on the countertop for 5-10 minutes before cutting into. Store leftovers covered in the freezer for best results.
7
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To make coconut whipped cream, add ingredients to a KitchenAid and whip it for 2 minutes.
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Recipe Facts
Diet at a Glance
Vegetarian
Gluten Free
Low-Cholesterol
My Calorie Intake
Smart Nutrition 
Nutrition Per Serving
Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Glycemic Analysis
Glycemic Index
Glycemic Load
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