If you’ve had to swear off dairy but find yourself craving something thick, rich, insanely creamy and sweet, you must try a new dairy-free chocolate cheesecake recipe I recently discovered on minimalistbaker.com. It’s truly my new favourite dessert of all time…and I do not say this lightly.
What’s especially great is that this chocolate cheesecake recipe requires two steps: the crust and the filling. Assembly takes about 20 minutes and then all you have to do is wait until it sets.
The crust, which I highly recommend you make extra thick, is made of dates, walnuts (or nuts of your choice) and cocoa powder. Blend this together in a food processor, press into your springform pan, and voila.
The filling includes soaked cashews, coconut milk, dates, coconut oil, melted dark chocolate, maple syrup and lemon juice (for that sour cheesecake flavour) and that’s it. Blend everything together until your mixture is silky smooth, pour into your pan and several hours later, you will have the most ridiculously thick and creamy cheesecake that your friends will not believe is vegan and raw.