Paleo Vegan Chocolate Cheesecake

Name: Paleo Vegan Chocolate Cheesecake
Prep time: 20 min
Total time: 20 min
Yield: 12 servings
Cuisine: American
Ingredients: 0.75 cup nuts; 0.75 cup pitted dates; 2 tablespoons cocoa powder; 2 tablespoons coconut flakes; 2 tablespoons maple syrup; 1.5 cups cashews; 0.667 cup full fat coconut cream; 0.333 cup coconut oil; 0.333 cup maple syrup; 0.333 cup dark chocolate chips; 0.333 cup creamy almond butter; 2 tablespoons cocoa powder; 1 tsp vanilla; 0.5 cup dark chocolate chips; 3 tablespoons creamy almond butter; 1 tsp coconut oil; 1 can full fat coconut cream; 1 tbsp maple syrup; 1 tsp vanilla

Organically Addison

My love for chocolate runs deep. This cheesecake is not for the faint of heart! It’s smooth and creamy, rich and decadent, and truly a showstopper. It’s filled with ingredients you can feel good about. You’d never guess it was vegan given how creamy it is. I hope you make this and love it as much as I do!

Original sourceorganicallyaddison.com/paleo_vegan_chocolate_cheesecake

Paleo Vegan Chocolate Cheesecake

Organically Addison

Organicallyaddison.com

Difficultymedium

Ingredients

For the bottom crust

For the cheesecake layers

For the chocolate topping

For the whipped coconut cream

Instructions

0 of 7 done

Step 1
First, line the bottom of an 8 inch springform pan or cheesecake pan with parchment paper. Set aside.
Step 2
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.
Step 3
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.
Step 4
Place in freezer while making the topping.
Step 5
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.
Step 6
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.
Step 7
To make coconut whipped cream, add ingredients to a KitchenAid and whip it for 2 minutes.

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