chocolate cheesecake (raw, vegan, paleo, grain-free, gluten-free, dairy-free, soy-free)

I'm not the sort of mendacious person who would tell you she's made an insanely amazing cheesecake that is vegan, paleo, grain-free, gluten-free, dairy-free, and soy-free when it's not, so it's fair to say I was dubious about it.

But it's all right, because this cheesecake honestly is amazing.

It's insanely rich, but don't worry because it means you can have more of it - in diminutive portions. To add to the fabulousness, the recipe is ridiculously easy. No, I'm not making this up. 

I made a quick raspberry coulis to go with it, but in all honesty I love it all by itself. Deep, rich, smooth, silky chocolate cream on top of a thin, crunchy, dark chocolate base. If this isn't a chocolate hit, I don't know what is. Hello there, food-induced coma.

Serve this to anybody and everybody, and don't you dare mention it's raw or vegan. Just watch as their mouths drop open when you take a bite - you're welcome!

Chocolate Cheesecake

by Alessandra Peters

Prep Time: 20 minutes

6046547

Ingredients (12-14 servings)

For the crust

• - 1 cup almonds
• - 1/2 cup pecans
• - 1 cup pitted dates, chopped
• - 1/4 cup cacao powder
• - 1 teaspoon vanilla extract

For the filling

• - 2 1/2 cups raw cashews, soaked for at least an hour
• - 1/2 cup cacao powder
• - 1/4 cup coconut oil, melted
• - 2/3 cup maple syrup
• - 1 teaspoon vanilla extract
• - 1/2 cup water

Instructions

Blitz all the crust ingredients in a food processor until it forms a crust-like texture. Press it into the bottom of an 8-inch (20cm) springform and place in the fridge. For the filling, pop all the filling ingredients into a food processor and process until it's completely smooth. This will take some patience, but believe me, it's worth it! Spread the filling evenly over the crust, then freeze for 30 minutes or until just set. Release from the springform, slice, and serve. Enjoy!

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