... Print

Paleo + Vegan Chocolate Cheesecake with Chocolate Cookie Crust: Indulge Guilt-Free!

Paleo + Vegan Chocolate Cheesecake with Chocolate Cookie Crust
Print Recipe

A deliciously rich and creamy chocolate cheesecake that is both paleo and vegan, served on a crunchy chocolate cookie crust.

Ingredients

Scale
  • 1 1/2 cups almond flour
  • 1/4 cup cocoa powder
  • 1/4 cup maple syrup
  • 1/4 cup coconut oil, melted
  • 1 1/2 cups cashews, soaked
  • 1/2 cup coconut cream
  • 1/2 cup maple syrup
  • 1/2 cup cocoa powder
  • 1 tsp vanilla extract
  • 1/4 cup almond milk

Instructions

  1. Preheat the oven to 350°F (175°C).
  2. In a bowl, mix almond flour, cocoa powder, maple syrup, and melted coconut oil to form the crust.
  3. Press the mixture into the bottom of a springform pan and bake for 10 minutes.
  4. In a blender, combine soaked cashews, coconut cream, maple syrup, cocoa powder, vanilla extract, and almond milk until smooth.
  5. Pour the cheesecake filling over the cooled crust and smooth the top.
  6. Refrigerate for at least 4 hours or until set.
  7. Slice and serve chilled, optionally topped with fresh berries.

Notes

  • Ensure cashews are soaked for at least 4 hours for a creamy texture.
  • Use unsweetened cocoa powder for a richer flavor.
  • Store leftovers in the refrigerator for up to 5 days.

Nutrition

Find it online: https://howeats.com/paleo-vegan-chocolate-cheesecake-cookie-crust/