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The Best Vegan Chocolate Cheesecake
  • CRUST:
  • 1 cup (150g) raw whole almonds
  • 2 tablespoons (12g) raw cacao powder or cocoa powder
  • 1 teaspoon coconut sugar
  • pinch fine sea salt
  • 2 tablespoons (40g) pure maple syrup
  • 1/4 teaspoon vanilla extract
  • 1 1/2 cups (235g) raw cashews
  • 1/4 cup 2 tablespoons water (90g)
  • 1 tablespoon (15g) fresh lemon juice
  • 5 tablespoons (100g) pure maple syrup
  • 1/2 tablespoon vanilla extract
  • 1/4 teaspoon fine sea salt
  • 2 tablespoons (20g) coconut sugar
  • 1/4 cup (30g) raw cacao powder or cocoa powder
  • 90g raw cocoa butter (I used these discs b/c no chopping and easier to use. You must use a scale for accurate results, you should have 1/4 cup 2 tablespoons melted cocoa butter.)
  • NOTE:
  • This cake has a rich velvety chocolate texture and flavor. There is only 1 tablespoon lemon juice, a very slight tang, to really allow the chocolate flavor to be the star. It is not overly sweet, as I wanted to bring out the chocolate flavor. If you taste the batter after blending and want it sweeter, add 1-2 tablespoons more of the coconut sugar, not the syrup, as you don't want to add extra liquid.
  • I use this scale.
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