Raw Triple Chocolate Cheesecake

Today is my husband’s 28th birthday, which also happens to be his first vegan birthday. I’d say it went wonderful as far as cake and food. He wanted coconut curry, so I made a big batch of that. In addition I made a peach cobbler, and a chocolate cheesecake. They were both delicious.. but together? Side by side?  Yeah, they were unstoppable. We also had some almond bark ice cream on the side which didn’t hurt. Now I have my 21st birthday to plan that’s two weeks away, and I know one thing for sure so far.. There will be strawberry.

I actually ended up not writing a recipe myself for this cheesecake. I got super busy and found this nice and simple recipe that was too good not to try. Next time I will do my own thing with it when I have time to dabble , and now I have a good idea of how to get a desirable texture. The texture of this cake was spot on. It’s everything you’d want out of a cheesecake.

Ingredients :


pecan chocolate crust:

  • 1 cup pecan meal (or any other nut meal)
  • 3-4 medjool dates (or 2-3 tbsp maple syrup)
  • 1/2 cup cacao powder (cocoa powder)
  • pinch sea salt
  • 1 teaspoon vanilla


chocolate filling:

  • 2 cups cashew pieces, soaked for 10 minutes and rinsed
  • 1/2 cup coconut oil, melted
  • 1/2 cup maple syrup or agave nectar
  • 1/2 cup water
  • 2 teaspoons vanilla
  • 3/4 cup raw cacao powder, or cocoa powder



To make crust :

Blend all of the ingredients together in a food processor until the mixture sticks together. Press it into your pan that you will be using. I used a springform, it worked great. Set aside.


To make filling :


** This cake is more on the rich chocolate side, so if you want a sweeter cake, you will want to add at least 1/4 cup of sugar or so.  



Soak your cashews for about 10 minutes and then rinse them well. Place cashews into blender with maple syrup, vanilla, and water. Blend until creamy.

Add in your cacao powder and coconut oil and blend until creamy, scraping the sides every few seconds to ensure best blending.

Once the chocolate filling is well blended, begin scooping your filling into your pan. Place the cake into your freezer to set for a few hours before removing from pan and serving. You can also add melted chocolate and nuts if you want. I made some melted chocolate “splatter” garnishes. I melted some chocolate, then drizzled it from a spoon onto some wax paper, then chilled it and let them firm up. I ended up with some pretty cool little garnishes. Hopefully I can remember to actually put them on the cake next time 🙁








This entry was posted in Recipes.

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