This raw vegan chocolate cheesecake is melt-in-the-mouth, lick-the-plate, go-back-for-more good. Not surprisingly, because it is insanely chocolatey – a chocolate crust, with a chocolate cheesecake filling and topped with grated chocolate.

Chocolate Cheesecake [Vegan, Raw]








For the Crust:

  • 2 1/4 cups finely shredded coconut, unsweetened
  • 4 tablespoons cacao powder
  • 1 teaspoon vanilla bean powder
  • 1 1/2 cups medjool dates, pitted
  • Pinch salt

For the Filling:

  • 1 cup cacao butter, grated
  • 1/2 cup cacao powder
  • 1/4 cup raw agave nectar
  • 1 and a 1/2 cups full-fat coconut milk
  • 1/4 teaspoon vanilla bean powder
  • pinch salt, finely ground

For the Topping:

  • 2 squares of your favorite raw vegan chocolate


For the Crust:

  1. Put coconut, cacao powder, vanilla and salt into a food processor and pulse briefly to mix.
  2. Add the pitted dates and process until the dates are finely chopped and the mixture starts to clump.
  3. Press into an 8-inch flan, cheesecake or springform tin and leave in the fridge to firm a little while you prepare the filling.

For the Filling:

  1. Put all ingredients into a high-speed blender in the order listed.
  2. Blend on low until combined, then blend on high until it reaches 107°F.
  3. Pour filling into the crust and leave uncovered in the fridge to set for 4 hours or overnight.

For the Topping:

  1. Grate a couple of squares of your favorite raw vegan chocolate over the top of the cheesecake.
  2. Slice and serve.
  3. Store covered in the refrigerator for up to 5 days, or freeze for up to three months.


Any fine, shredded, desiccated, unsweetened coconut will work for this recipe. If you don’t have any raw cacao powder on hand, you can substitute cocoa powder. Just make sure it is unsweetened cocoa powder, or it will taste way too sweet.


Nutritional Information

Per Serving: Calories: 294 | Carbs: 24g | Fat: 42g | Protein: 3g | Sodium: 12mg | Sugar: 16g Note: The information shown is based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.