A chocolate crust, with a chocolate cheesecake filling and topped with grated raw vegan chocolate. There are so many things to love about this cheesecake!

Raw Chocolate Cheesecake [Vegan, Gluten-Free]







For the Crust:

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

For the Filling:

  • 1 cup cacao butter, grated
  • 1/2 cup cacao powder
  • 1/4 cup raw agave nectar
  • 1 3/4 cup coconut milk
  • 1/4 teaspoon vanilla bean powder
  • 1/64 teaspoon pink salt, finely ground


  • 2 squares of your favourite raw vegan chocolate


For the Crust:

  1. Put shredded 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 a 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 105°F.
  3. Pour filling into the crust and leave uncovered in the fridge to set for 4 hours or overnight.


  1. Grate a couple of squares of your favourite 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.

Nutritional Information

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