How long does raw chocolate cheesecake [vegan] take to prepare?

Preparation and baking time is typically 30-60 minutes depending on recipe complexity.

Can I make raw chocolate cheesecake [vegan] without refined sugar?

Yes! Try sweetening with maple syrup, dates, or coconut sugar instead.

Can I make raw chocolate cheesecake [vegan] without nuts?

Yes! You can substitute nuts with seeds, beans, or plant-based protein. Adjust quantities based on what you use.

Why is raw chocolate cheesecake [vegan] so quick to make?

The simple ingredients and streamlined technique make this recipe fast without sacrificing flavor or nutrition.

How long does raw chocolate cheesecake [vegan] keep?

Store in the refrigerator for 3-4 days in an airtight container, or freeze for up to 1 month.

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Raw Chocolate Cheesecake
[Vegan]

VP By: Veronica and Amy Pearce

Author Bio

Veronica and Amy are sisters whose vegan adventures began when they re-homed four rescue hens.... Read More

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Raw Chocolate Cheesecake [Vegan]

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If you're an avocado lover, you might have a hard time imagining using your green beauties for anything other than a delicious savory dessert. However, we assure you this raw chocolate cheesecake is worth it! Avocado lends this dessert a velvety smoothness and raw cacao powder gives it a deep... Read More

Ingredients You Need for Raw Chocolate Cheesecake [Vegan]

1/2 cup almonds
1/2 cup Medjool dates
3 tablespoons coconut oil, melted
3 small avocados
2-3 tablespoons raw cacao powder
1 tablespoon coconut oil, melted
2 tablespoons agave nectar or maple syrup
1 teaspoon vanilla extract

For Decoration:

1 tablespoon toasted hazelnuts, chopped (optional)
1 tablespoon cacao nibs (optional)

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How to Prepare Raw Chocolate Cheesecake [Vegan]

In a food processor, pulse the almonds until roughly chopped. Add the dates and melted coconut oil and it should come together.
Spoon the mixture into mini tart cases or ramekin dishes and refrigerate while you make the chocolate mixture.
Wash up your food processor, scoop out the avocados, and blend until creamy.
Add the cacao powder, coconut oil, and agave nectar, and blend until smooth and thoroughly combined.
Remove the almond bases from the refrigerator and evenly distribute your avocado chocolate mixture. Place in the refrigerator to set the filling.