Thursday, 26 March 2015

Rich and tasty raw chocolate 'Cheescake'

If I had a pound for every time somebody asked me what on earth I ate, or asked 'how could vegan food, without refined sugar actually taste good?', I'd be a super rich lady!

Part of why I blog is to set the record straight, to show people just how amazing vegan and refined sugar free foods really are, and how it really doesn't mean missing out. From homemade cakes and scones to creamy caramel chocolates, fresh pancakes with maple syrup or steaming mugs of hot chocolate, we enjoy all sorts of sweet treats at home! I do believe these foods should be treats, not really everyday foods, but of course we indulge every once in a while. I encourage everybody to explore the tasty vegan and refined sugar free alternatives that are out there; you'll be surprised how tasty and decadent the results can be.

Take this rich and creamy 'cheesecake' for example. I know technically its not a cheesecake- it has no cheese- but it does mimic the taste and texture of one and for want of a better name, I'm sticking with cheesecake! This dessert is vegan, gluten free, refined sugar free and raw so is pretty impressive on the health front (for a pudding anyways) but lacks nothing on the flavour department I promise. 

With Easter just around the corner (and it is all about the chocolate!) this is the perfect dessert to serve at a family gathering; and I bet, if you didn't say anything, they'd never know it was vegan or refined sugar free!

Raw chocolate 'cheesecake'
Makes one 15cm cheesecake

For the base
80g ground almonds
8 medjool dates

For the filling
200g cashew nuts, soaked overnight and drained
1 small, ripe avocado or banana
1 tbsp fresh lemon juice
1 tsp sugar free vanilla extract
80ml maple syrup
100ml melted extra virgin coconut oil
80ml almond milk
pinch of sea salt
2 heaped tbsp raw cacao powder or cocoa powder

To make the base, blitz together the almonds and dates in a food processor until the mix starts to come together as a dough. You can test if it is ready by squeezing some of the mix between your fingers; if it sticks together it is ready.
Tip the mix out into a 15cm diameter loose bottom (or spring form) deep cake tin and press down evenly to create the crust.

Next make the filling. Add all the filling ingredients to a blender and blend until creamy and smooth. This will take a few minutes and requires stopping the blender several times to scrape down the sides to be sure to get all the lumps out. The finished result should be smooth and creamy like a very thick custard.

When it's smooth enough, pour the filling over the base. Gently tap the tin to level out the top and place the cheesecake in the fridge to set overnight. When it is set, carefully remove from the tin and garnish with grated chocolate for an impressive finish!

All photos copyright of Chris Mullineux 2015


  1. Must try this. How many calories per serving?

    1. I'm so sorry I don't know! It will be quite high due to the nuts and coconut oil, but all wholefood ingredients so I think ok as a treat!

  2. this looks so perfect to try.. but i need cups and teaspoons for measurements please

    1. Hi Diana!
      I'll do my best for you! As best to my knowledge:

      2/3 cup ground almonds
      1 1/2 cups cashew nuts
      5-6 tbsp maple syrup
      1/2 cup coconut oil
      5-6 tbsp almond milk

      Hope this helps!

  3. this looks so perfect to try.. but i need cups and teaspoons for measurements please

  4. I've just made this - it's lovely!! Thanks so much for the recipe. I've shared my photo and your blog on my Instagram, X