Paleo Vegan Chocolate Cheesecake

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!

Author: Organically Addison

Meal Type: Eggs Free

Cuisine: American

Difficulty: MEDIUM

Prep. Time: 20 minutes

Cook Time:

Total Time: 20 minutes

Servings: 12 servings

Calories: 510 kcal per serving

Ingredients

¾ cup - nuts
¾ cup - pitted dates
2 tablespoons - cocoa powder
2 tablespoons - coconut flakes
2 tablespoons - maple syrup
1 ½ cups - cashews
⅔ cup - full fat coconut cream
⅓ cup - coconut oil
⅓ cup - maple syrup
⅓ cup - dark chocolate chips
⅓ cup - creamy almond butter
2 tablespoons - cocoa powder
1 tsp - vanilla
½ 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

Instructions

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

Nutrition