This Baked Vegan + Paleo Chocolate Cheesecake is so rich and creamy it’s hard to believe it’s dairy- and grain-free. It’s a much healthier version of the “real thing” with a ridiculously similar taste and texture.

Baked Chocolate Cheesecake [Vegan, Grain-Free]

Serves

12

Cooking Time

45

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Ingredients

For the Crust:

  • 3/4 cup raw walnuts
  • 1 cup almond flour
  • 4 tablespoons pure maple syrup

For the Filling:

  • 2 cups raw cashews
  • 1 cup plant-based yogurt
  • 3/4 cup full-fat coconut milk
  • 1/4 cup dark chocolate chips
  • 3 tablespoons pure maple syrup
  • 2 tablespoons fresh lemon juice
  • 3 tablespoons arrowroot powder or tapioca starch
  • 3 tablespoons raw cacao powder
  • 1 teaspoon vanilla extract
  • 1/2 teaspoon sea salt
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Preparation

For the Crust:

  1. Preheat oven to 325°F
  2. Grind walnuts in a blender or food processor until they turn into a fine meal. Then add almond flour and maple syrup and blend some more until you get a crumbly mixture.
  3. Line an 8-inch spring-form pan with parchment paper.
  4. Press the crust evenly onto the pan and set it aside.

For the Filling:

  1. Add all filling ingredients to the blender and blend until smooth. Pour the filling on top of the crust and smooth out the top with a spatula. Bake for 45-50 minutes until mostly set.
  2. The cheesecake should jiggle slightly in the center when it’s ready, but not be too wet.
  3. Turn off the oven when the cheesecake is almost set, leaving the cheesecake inside. Open the oven door a few inches and let the cheesecake cool inside.
  4. Remove after about an hour and chill in the fridge for at least 1 hour before serving.
  5. Serve chilled with fresh or stewed frozen berries, shaved dark chocolate, or raw cacao nibs, and enjoy!
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Notes

- If you’re using a high-powered blender, you don’t need to soak the cashews. Otherwise, make sure to cover them with warm water for 2 hours or longer (up to 24 hours). If you forget to do so, you can cover them with hot water brought to a boil. Let it sit for 10-15 minutes, then rinse, drain, and use in the recipe. - If you’re using a high-powered blender, you can throw in the dark chocolate chips straight into the blender. If not, melt them over low heat first, then pour into the blender with the remaining ingredients. - Store leftovers in the fridge for up to a week or in the freezer for months.

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