Paleo + Vegan Chocolate Cheesecake with Chocolate Cookie Crust

This cheesecake has a chocolate cookie crust with a cashew and coconut cream based chocolate filling that tastes like a traditional cheesecake.  It’s paleo, gluten-free, vegan, and refined sugar free.

cookie crust:
1/2 cup smooth almond butter
2 Tbsp organic coconut oil
 refined, melted and cooled to almost room temp
1/3 cup pure maple syrup
1 tsp pure vanilla extract
1/4 cup blanched almond flour
1/2 cup raw cacao powder
1/4 tsp baking soda
1/8 tsp sea salt
cheesecake layer:
2 cups raw cashews
 soaked for at least 2 hours
1 cup raw cacao powder
1 cup coconut cream
2/3 cup pure maple syrup
1 tsp pure vanilla extract
1/4 cup organic coconut oil melted and cooled,
refined (to avoid coconut flavor)
2 Tbsp lemon juice
optional cherry topping:
1 cup frozen cherries
2 Tbsp pure maple syrup
2 tsp water
1 tsp tapioca flour
whipped cream:
1 cup coconut cream chilled overnight
1 Tbsp pure maple syrup
1/2 tsp pure vanilla extract

for the crust:
Preheat your oven to 350 degrees. I recommend using an 8” springform pan for this recipe, but a 9” will work as well.
Mix all ingredients together with a spoon until a thick cookie dough forms. Press into bottom of the springform pan. Bake 10-12 minutes until just set, then remove and cool while you prepare the cheesecake layer.

next full instruction :

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