The Best Vegan Chocolate Cheesecake

thevegan8.com

Cnrgy

subheading: 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

¼ teaspoon vanilla extract

subheading: FILLING:

1 ½ cups (235g) raw cashews

¼ cup 2 tablespoons water (90g)

1 tablespoon (15g) fresh lemon juice

5 tablespoons (100g) pure maple syrup

½ tablespoon vanilla extract

¼ teaspoon fine sea salt

2 tablespoons (20g) coconut sugar

¼ 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 ¼ cup 2 tablespoons melted cocoa butter.)

subheading: 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. 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 to 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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