Chocolate Lover's Raw Cheesecake

TGIF!  To start the weekend off right, I give you a chocolate cheesecake.  Decedent, rich, creamy, dreamy, chocolate cheesecake.  Three layers of chocolate make up this amazing dessert that will satisfy the most intense chocolate craving.  Did I mention it is vegan, refined sugar free, and takes only minutes to prepare?  Don't be fooled by those labels, this cheesecake can stand up against any cake made of cream cheese and white sugar.  You might find it is even better!

What does it mean to be "raw"?  All the ingredients used to make this cheesecake are not cooked and are used in their natural form.  I do use maple syrup and some cocoa powder that is not technically raw, but I let that pass and offer raw options.  The crust of this cheesecake is made out of dates, walnuts, and cacao powder.  That's it!  So simple, yet so delicious.  It tastes like the cheesecake is sitting on fudge, and no one's complaining about that!

To make the filling I soaked and blended cashews that, with coconut oil, create a moosse-like consistency.  I used both dates and maple syrup as sweeteners because I love the combination of maple and caramel flavors with chocolate.  It works wonderfully here giving the cake a deep chocolate flavor that really makes this a death-by-chocolate cake.

There is nothing not to love about this chocolate cheesecake.  It's more delicious than regular cheesecake and practically guilt free, boasting some serious nutrition with all the nuts and dates. This makes a great dessert to make for someone you really love.  Valentine's day is coming up you know!  We all know nothing says 'I love you' like a good piece of chocolate anything :)  I know I will be making this cheesecake again just because it's delicious.  You don't need a reason to enjoy dessert!


Chocolate Lover's Raw Cheesecake
vegan, gluten-free

yield: one six inch cake, 8 servings

For the crust:
6 medjool dates, pitted
1/2 cup raw walnuts
1 Tbsp raw cacao powder (or cocoa powder)
1 tsp vanilla extract

For the filling:
1 1/2 cups raw cashews, soaked overnight
1/3 cup melted coconut oil
1/2 cup warm water
1/3 cup maple syrup (or agave)
1/3 cup raw cacao powder (or cocoa powder)
5 medjool dates, pitted
2 tsp vanilla extract
1/4 tsp cinnamon
pinch salt

For the dark chocolate swirl:
1 Tbsp coconut oil, melted
2 Tbsps maple syrup (or agave)
1 1/2 tsp special dark cocoa powder
1 1/2 tsp raw cacao powder (or cocoa powder)

Directions:

For the crust:
Using a food processor or high-speed blender, pulse all ingredients until just combined.  Press dough into a greased 6" springform pan until entire bottom is coated.  If you don't have a 6" springform pan (like me), grease a 6" pie plate, and cut out a piece of parchment paper to cover the bottom.  Press the dough into the pie pan until bottom is covered.

For the filling:
Drain and rinse cashews.  In a high-speed blender, blend all ingredients until smooth.  Pour on top of the crust and place in the freezer to set for about an hour.

For the dark chocolate swirl:
Whisk ingredients together in a small bowl until smooth.  Pour on the top of the chilled cake in desired pattern.  Refrigerate 10 minutes to allow chocolate swirl to set.

Store leftover cheesecake in an air-tight container in the refrigerator for up to a week, or freezer for up to 3 months.  That is, if you have any leftovers!