Paleo & Vegan Chocolate Chip Cheesecake with Cocoa Crust
This paleo and vegan cashew-based chocolate chip cheesecake has a decadent, chocolate pecan crust and is covered with fresh berries.
- Prep Time: 35 minutes
- Cook Time: 4 hours
- Total Time: 4 hours 35 minutes
- Yield: 8 slices 1x
Ingredients
Scale
For the crust:
- 3 cups halved pecans
- 1/4 cup cocoa powder
- 1/4 cup melted coconut oil
- 2 dates, pitted
- 1 pinch sea salt
For the cheesecake:
- 3 cups cashews, soaked overnight
- 1 lemon, juiced
- 1/4 cup maple syrup
- 1/3 cup coconut cream
- 1/2 cup mini chocolate chips (*dairy free or cacao chips)
- 2 cups berries
Instructions
- To make the chocolate crust, add all of the crust ingredients to a food processor and pulse until the pecans are broken down into crumb sized pieces. The mixture should stick together
- Line a springform pan with parchment paper. Pour the crust mixture into the pan and press it down to form an even layer. Place the springform pan in the fridge while you make the cheesecake filling
- To make the cheesecake filling, drain the soaked cashews. Add them to the food processor with the lemon juice, maple syrup and coconut cream. Process until smooth and creamy, about 3-5 minutes
- After processing, the cashew cheesecake mixture may be warm. Place it in the fridge for about 15 minutes in a separate bowl to cool down before folding in the chocolate chips or they will melt
- Once you’ve folded the chocolate chips into the cheesecake batter, scoop it out and spread evenly over the crust in the spring form pan
- Cover the pan and place back in the fridge for at least 4 hours
- When you’re ready to serve, remove the cheesecake from the pan, gently, and top with fresh berries
Notes
When pureeing the cashews, the mixture might heat up a bit from the power of the food processor. This is normal depending on the appliance. Just make sure to chill it in the fridge a bit to cool it down before adding the chocolate chips to avoid them melting