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    Home / Desserts / Cakes & Cupcakes

    Raw, Vegan Chocolate Cheesecakes

    Published Apr 8, 2013

    Jump to Recipe Print Recipe

    vegan cheesecake pots

    Offer someone a slice of raw cheesecake and they will probably look at you funny, envisioning slimy custard and salmonella-infested eggs. But if that person has experienced Cafe Gratitude's raw, nut-based cheesecakes, well, then they will love you forever.

    overhead shot of ingredients

    Our local Cafe Gratitude (the organic, vegan, raw foodist Mecca) has closed and has been replaced, ironically, with a restaurant that specializes in grilled cheese sandwiches. While I don't miss the annoying question of the day or having to order off the menu using an affirmation, I do miss Gratitude's desserts. The things Pastry Chef Tiziana can do with nuts boggles the mind. (And I hope you don't take that the wrong way.)

    almonds and cocoa in a blender

    Though I own a copy of her cookbook, Sweet Gratitude, I'm usually put off from making her recipes due to the difficult ingredients they call for. Homemade almond milk requires 8 hours of soaking, then a whole lot of blending and squeezing. Irish moss, a gelling agent, also requires soaking and blending, and was only ever available for sale at Cafe Gratitude. Many of the recipes call for lecithin to help them emulsify, an ingredient that would require an extra trip to the store for most folks. Then there's the fresh coconut meat; even if you can find a young coconut, it's always kind of scary (not to mention messy) to hack it open with a chef's knife.

    chocolate mix in a blender

    top down shot of chocolate pots

    So when I saw this recipe on the beautiful blog Comfy Belly, I couldn't get it out of my head. It was free of refined sugar, grains, gluten, dairy, and eggs. It contained no tricky ingredients (save for almond milk and raw cacao powder, which could be substituted with water and cocoa powder, respectively), and it was sweetened with maple syrup rather than the controversial agave that a lot of raw desserts use. I couldn't stop thinking about it.

    nuts in a blender

    The recipe consists of three components: a crust made from ground nuts, cacao powder and maple syrup; a creamy center made from blended, soaked cashews, cacao powder and coconut oil; and a dense ganache of cacao powder, coconut oil and maple syrup to decorate the top. The entire recipe can be made in a food processor and one small bowl, and it's fun, and kind of magical, to see the way the ingredients transform into each layer.

    cheesecake mix in a blender

    chocolate in a bowl

    I tweaked the filling just a bit, to make it a touch more delicate. I also toast the nuts for the crust, as I like the warm flavor and crisp texture it gives them. This cheesecake is rich and creamy, just sweet enough, and has a big chocolate flavor with hints of nuts and coconut. Coconut oil is the magic ingredient that solidifies the filling when chilled, but still melts in your mouth. It contrasts beautifully with the crispy, toasted almond crust, and the swirl of truffle-like ganache on top.

    top down shot of chocolate pots

    I halved the original recipe and form it in four half-pint mason jars (though half of one is actually a more appropriate serving size, so if you can find 3 to 4-ounce jars, those are ideal). I've made them three times in the last week, and am addicted to taking after-meal bites throughout the day. Thankfully, the jars make them easy to give away, too...hence the reason I have to keep making them – they disappear too quickly.

    two pots of vegan cheesecake

    I'm thrilled to have this recipe in my pocket for all the dairy- and gluten-free eaters in my life, and I'm excited to get my mitts on a copy of Erica's new sugar-, grain-, and gluten-free cookbook.

    pot of cheesecake

    Many, many thanks to Erica of Comfy Belly for this fantastic recipe, and to Cafe Gratitude for teaching me the wonder of raw cheesecake.

    pots of vegan chocolate cheesecake

    Update 1/27/14: I doubled the recipe and made this in a 9" springform pan. It took a long time to set, so I ended up putting it in the freezer for a couple of hours before cutting and serving it. This is what it looked like:

    vegan cheesecake on a table

    top down shot of vegan chocolate cheesecake

    More Vegan Chocolate Recipes:

    • Vegan Chocolate Chile Coconut Milk Truffles
    • Vegan Chocolate Coconut Milk Tapioca Pudding
    • Raw, Vegan Chocolate Pudding
    • Chocolate Cream Tart {vegan, gluten-free}

    M‌ore Raw/Vegan/Grain-Free Desserts:

    • Vegan No-Bake Chocolate Cream Tart
    • Rawish, Vegan Pumpkin Pie
    • Vegan Ice Cream Sandwiches
    • Hazelnut Ganache No-Bake Brownies
    • Vegan Grasshopper Pies in Jars
    • Vegan Lemon Tart with Berries & Coconut Cream
    • 16 No-Bake Desserts for Any Occasion

    *Bojon appétit! For more Bojon Gourmet in your life, follow along on Instagram,  Facebook, or Pinterest, purchase my gluten-free cookbook Alternative Baker, or subscribe to receive new posts via email. And if you make this vegan chocolate cheesecake recipe, I’d love to know. Leave a comment and rating below, and tag your Instagram snaps @The_Bojon_Gourmet  and  #bojongourmet.*

    5 from 1 vote

    (Mostly) Raw, Vegan Chocolate Cheesecake

    Print Recipe Pin Recipe
    A rich an decadent vegan cheesecake.
    Alanna Taylor-Tobin
    Prep Time: 20 minutes
    Chilling time: 3 hours
    Total: 3 hours 20 minutes
    Servings: 4 hefty or 8 dainty servings (four 1-cup mason jars or eight half-cup jars).

    Ingredients

    Crust:

    • 3/4 cup sliced or whole almonds (optionally toasted and cooled) (3 ounces)
    • 3 tablespoons raw cacao powder (3/4 ounce)
    • 1/8 teaspoon fine sea salt
    • 1 1/2 tablespoons maple syrup (1 ounce)

    Filling:

    • 1 cup plus 2 tablespoons raw cashews, soaked in cool water for 4-12 hours (5 1/2 ounces)
    • 1/4 cup maple syrup (2 1/2 ounces)
    • seeds scraped from 1/2 a vanilla bean (or 1/2 teaspoon vanilla extract)
    • 1/8 teaspoon fine sea salt
    • 3 tablespoons raw cacao powder (3/4 ounce)
    • 2 teaspoons strained lemon juice (1/4 ounce)
    • 1/4 cup plus 2 tablespoons water (3 ounces)
    • 1/4 cup plus 2 tablespoons melted extra-virgin coconut oil (3 ounces)

    Ganache topping:

    • 2 tablespoons extra-virgin coconut oil (1 ounce)
    • 2 tablespoons maple syrup (1 1/4 ounces)
    • 2 tablespoons raw cacao powder (1/2 ounce)
    • 1/2 teaspoon vanilla extract

    Instructions

    Make the crust:

    • Have four 1-cup wide-mouth mason jars (or eight half-cup jarat the ready.
    • Finely grind the almonds, cacao powder and salt in a food processor. Drizzle the maple syrup over the mixture, then process until the mixture begins to clump together. (No need to wash the food processor, just scrape it out.) Divide the crust crumbs evenly among the jars, and use your fingers or a flat-bottomed drinking glass to press it flat. Set aside.

    Make the filling:

    • Drain the cashews, rinse them well, and drain again. Place the cashews, maple syrup, vanilla bean seeds, salt, cacao powder, and lemon juice in the now-empty food processor, and process to a paste, scraping down the sides and bottom of the bowl occasionally. With the motor running, drizzle in the water. Blend well until very smooth, a couple of minutes, stopping to scrape the sides and bottom of the bowl occasionally. With the motor running, drizzle in the melted coconut oil, and blend until combined. It should be the consistency of softened ice cream.
    • Divide the filling evenly among the jars and set aside.

    Make the ganache:

    • In a small, heat-proof, metal bowl, combine the coconut oil, maple syrup, cacao powder and vanilla extract. Place the bowl over a small saucepan of gently simmering water, and whisk until the oil is melted and the ganache is smooth and glossy.
    • Drop spoonfuls of ganache over the cheesecakes, and use a toothpick to swirl the two together. Cover the cheesecakes and chill until firm, 3-4 hours. (If you're in a hurry, you can try chilling them in the freezer, as per the original recipe. If making one large cheesecake, it may take longer than 4 hours in the refrigerator to solidify.)
    • Store the cheesecakes in the refrigerator. The flavor improves after a day, and the cheesecakes will probably keep for up to a week.

    Notes

    Adapted from Comfy Belly.
    To make a full-sized cheesecake, double the recipe and form it in an 8 or 9" springform pan; it will take longer to set, so I recommend putting it in the freezer until firm enough to slice (let slices sit at room temperature until softened, 15-30 minutes, before serving).
    Do allow 4-12 hours for soaking the cashews, and four or more hours for the finished cheesecakes to set up in the fridge or freezer. If you can make them a day in advance, do, as it gives the flavors a chance to meld.
    If you don't have raw cacao powder, substitute unsweetened cocoa powder. One reader reported making this with coconut nectar with good results. See the original post for more substitutions, including nut-free options.
    All ounce measurements here are by weight.
    Nutritional values are based on one of four large servings.

    Nutrition

    Calories: 638kcalCarbohydrates: 47gProtein: 14gFat: 49gSaturated Fat: 22gSodium: 156mgPotassium: 639mgFiber: 8gSugar: 26gVitamin C: 1mgCalcium: 136mgIron: 4.5mg
    Making this? I'd love to see!Tag your snaps @The_Bojon_Gourmet and #bojongourmet!

    (Mostly) Raw, Vegan Chocolate Cheesecake

    Adapted from Comfy Belly

    To make a full-sized cheesecake, double the recipe and form it in an 8 or 9" springform pan; it will take longer to set, so I recommend putting it in the freezer until firm enough to slice (let slices sit at room temperature until softened, 15-30 minutes, before serving). Do allow 4-12 hours for soaking the cashews, and four or more hours for the finished cheesecakes to set up in the fridge or freezer. If you can make them a day in advance, do, as it gives the flavors a chance to meld. If you don't have raw cacao powder, substitute unsweetened cocoa powder. One reader reported making this with coconut nectar with good results. See the original post for more substitutions, including nut-free options.

    All ounce measurements here are by weight.

    Makes 4 hefty or 8 dainty servings (four 1-cup mason jars or eight half-cup jars)

    Crust:
    3/4 cup (3 ounces) sliced or whole almonds (optionally toasted and cooled)
    3 tablespoons (3/4 ounce) raw cacao powder
    1/8 teaspoon fine sea salt
    1 1/2 tablespoons (1 ounce) maple syrup

    Filling:
    1 cup plus 2 tablespoons (5 1/2 ounces) raw cashews, soaked in cool water for 4-12 hours
    1/4 cup (2 1/2 ounces) maple syrup
    seeds scraped from 1/2 a vanilla bean (or 1/2 teaspoon vanilla extract)
    1/8 teaspoon fine sea salt
    3 tablespoons (3/4 ounce) raw cacao powder
    2 teaspoons (1/4 ounce) strained lemon juice
    1/4 cup plus 2 tablespoons (3 ounces) water
    1/4 cup plus 2 tablespoons (3 ounces) melted extra-virgin coconut oil

    Ganache topping:
    2 tablespoons (1 ounce) extra-virgin coconut oil
    2 tablespoons (1 1/4 ounces) maple syrup
    2 tablespoons (1/2 ounce) raw cacao powder
    1/2 teaspoon vanilla extract

    Make the crust:
    Have four 1-cup wide-mouth mason jars (or eight half-cup jars) at the ready.

    Finely grind the almonds, cacao powder and salt in a food processor. Drizzle the maple syrup over the mixture, then process until the mixture begins to clump together. (No need to wash the food processor, just scrape it out.) Divide the crust crumbs evenly among the jars, and use your fingers or a flat-bottomed drinking glass to press it flat. Set aside.

    Make the filling:
    Drain the cashews, rinse them well, and drain again. Place the cashews, maple syrup, vanilla bean seeds, salt, cacao powder, and lemon juice in the now-empty food processor, and process to a paste, scraping down the sides and bottom of the bowl occasionally. With the motor running, drizzle in the water. Blend well until very smooth, a couple of minutes, stopping to scrape the sides and bottom of the bowl occasionally. With the motor running, drizzle in the melted coconut oil, and blend until combined. It should be the consistency of softened ice cream.

    Divide the filling evenly among the jars and set aside.

    Make the ganache:
    In a small, heat-proof, metal bowl, combine the coconut oil, maple syrup, cacao powder and vanilla extract. Place the bowl over a small saucepan of gently simmering water, and whisk until the oil is melted and the ganache is smooth and glossy.

    Drop spoonfuls of ganache over the cheesecakes, and use a toothpick to swirl the two together. Cover the cheesecakes and chill until firm, 3-4 hours. (If you're in a hurry, you can try chilling them in the freezer, as per the original recipe. If making one large cheesecake, it may take longer than 4 hours in the refrigerator to solidify.)

    Store the cheesecakes in the refrigerator. The flavor improves after a day, and the cheesecakes will probably keep for up to a week.

    pot of vegan chocolate cheesecake

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    Reader Interactions

    Comments

    1. Lauren Heineck says

      April 08, 2013 at 10:42 am

      They turned out beautiful! And agree with you that as much as I'd love to recreate raw recipes at home, it is usually so much more of a hassle to buy Irish moss than wheat flour. This one on the other hand, I have all the ingredients ready - thanks for sharing!

      Reply
      • Alanna says

        April 08, 2013 at 5:49 pm

        Totally! Your welcome, and thanks for stopping by!

        Reply
    2. Kate says

      April 08, 2013 at 4:00 pm

      Thank you so much for this posting, they look amazing! So refreshing to find a luxurious, chocolately dessert that is not dairy-laden.

      Kate

      Reply
      • Alanna says

        April 08, 2013 at 5:51 pm

        Thanks, Kate! I was really happy to find the original recipe, too.

        Reply
    3. lecuginedamerica says

      April 09, 2013 at 12:04 am

      I'll try this recipe tomorrow and let you know. It will be my first vegan cheesecake. Can't wait. Nicoletta

      Reply
      • Alanna says

        April 09, 2013 at 2:18 am

        Please do! Happy cooking. :)

        Reply
    4. Joshua Hampton (Cooking Classes San Diego) says

      April 09, 2013 at 7:10 pm

      You had me at chocolate. The pictures look so good. Now I'm itching to try making these cheesecakes.

      Reply
      • Alanna says

        April 10, 2013 at 5:06 pm

        Thanks, Joshua!

        Reply
    5. carey says

      April 09, 2013 at 10:34 pm

      Many, many years ago, when I decided it was time I put some active effort into eating healthier, I thought to myself, "I really like raw carrots and celery and salads and stuff. I bet I'd like that raw diet." I marched off to Barnes & Noble, thumbed through a few raw (un)cookbooks, and thought, "omg...no. What are half of these things? This is not for me." :) (I bought a copy of The Encyclopedia of Healing Foods instead, and it's still one of my favorite food books.)

      I am, however, super intrigued by raw cheesecake, mostly because I really don't like normal cheesecake! It's dense and sweet and sour, and one bite is usually more than enough. But a nut-based version has the potential to be way more my style, especially with almond milk, coconut oil, and the nutty toasty crust. Yum!!

      Reply
      • Alanna says

        April 10, 2013 at 5:14 pm

        Heehee, totally! I really can't get behind the raw food diet...but I can get behind their desserts. ;) That sounds like a great book - I'll check it out! I own Healing with Whole Foods, another good one. I think you would like these guys! Thanks for the sweet note, Carey.

        Reply
    6. Katie Mar says

      April 10, 2013 at 2:16 am

      oh my gosh i've been looking for a copycat recipe of cafe gratitude's raw cheesecake! yum! this looks so good. bookmarking it!

      Reply
      • Alanna says

        April 10, 2013 at 5:17 pm

        Thanks, Katie! It's not exactly the same, but I think it's a fairly good approximation given that it uses more readily-available ingredients. You'll have to let me know how it stacks up. :)

        Reply
    7. Sondra says

      April 10, 2013 at 7:28 pm

      I Love Raw Cheesecake! I am Making this NOW! Thank you for posting!

      Reply
      • Alanna says

        April 11, 2013 at 4:06 am

        Oh, awesome - let me know how you like it!

        Reply
    8. LuAnn says

      April 12, 2013 at 1:16 am

      Alanna, you are amazing! I made these darling little cheesecakes yesterday, and they are just delicious (but so has every other recipe of yours I have made). Thank you so much for your great recipes, beautiful photos and sense of humor.

      Reply
      • Alanna says

        April 12, 2013 at 2:25 am

        Thank you for the nicest note ever - this completely warms my heart! I'm so glad you like the cheesecakes and other recipes (which ones?!). Thank you so much for reading, and for taking the time to write. :)

        Reply
      • LuAnn says

        April 17, 2013 at 8:00 pm

        Alanna, other than the cheesecakes I have made your most wonderful Masala Chai, Meyer Lemon Semolina Bars, Nibby Chocolate Chip Oatmeal Cookies, Buckwheat Chocolate Chip Cookies, Quinoa Kale and Sweet Potato Salad. Some of these recipes I have made a couple of times, or plan on making again! My list is long with the recipes I HAVE to try.

        It’s been so much fun to experiment with the different flours. I live in Portland Oregon, maybe 2 miles from Bob’s Red Mill, so I can buy any flour I want in bulk, as little or as much as I like. I feel like a kid in a candy store walking through their bulk section. Now that I have all the flours and the bananas I’m going to make the Chocolate Buckwheat Banana Nut Muffins today or tomorrow. Thanks again, LuAnn

        Reply
      • Alanna says

        April 17, 2013 at 8:10 pm

        Hi LuAnn, I'm thrilled to know that you are making these recipes! So glad you like them - I really enjoy sharing them!

        Lucky you to live so near to Bob's Red Mill. Their bulk section sounds epic! Let me know how the muffins come out, or if you have any questions about the recipe.

        Thanks again for writing! It really means a lot. :)

        All the best,
        A

        Reply
    9. Erica says

      April 13, 2013 at 5:59 pm

      oh, love this rendition! So sad to hear about Cafe Gratitude. I was wondering if they were still around. They are my inspiration!

      Reply
      • Alanna says

        April 14, 2013 at 5:49 pm

        OH, I'm so glad you like it! Thank you SO MUCH for the kick-ass recipe. I'm already scheming about more flavor variations throughout. There are still some Gratitudes around California, but I'm sad that they closed the one that was a 15 minute walk from my house!

        Reply
    10. Marisa says

      April 22, 2013 at 5:32 pm

      This looks AMAZING and I can't wait to try it! I was wondering if you thought replacing the almond milk with rice milk would work for the recipe. I've never tried raw baking, so not sure about substitutions. I saw you could substitute water for the almond milk, but typically I also have rice milk in the house. Thoughts? Thanks so much I really can't wait to try this!

      Reply
      • Alanna says

        April 22, 2013 at 6:25 pm

        Hi Marisa, I actually tweaked the filling recipe so that it works perfectly with water; no need for milk of any kind. I doubt that using rice milk would hurt, though, as it's very light. The filling might be a touch sweeter, but probably not enough to bother adjusting the maple syrup. Hope this helps - let me know how it goes!

        Reply
    11. Ashley says

      June 14, 2013 at 8:39 pm

      I just made these and put them in the freezer. They are supposed to be dessert for a meal I'm planning tomorrow but I just had to sneak one in as a taste test. Deeeelish. I can't wait for everyone to try it tomorrow. I did the filling in my Vitamix as my food processor wouldn't have made it to smooth and creamy.
      Thanks for the great recipe and taking the time to create a blog so you can share with others!

      Reply
      • Alanna says

        June 15, 2013 at 5:30 am

        Thank you for the kind words! I'm all warm and fuzzy. I'm so glad you like the cheesecakes! Yes, bonus to making individuals is that no one will ever know you snuck a preview. Have a lovely meal tomorrow. :)

        Reply
    12. Sara says

      June 26, 2013 at 12:49 am

      Hi Alanna,

      My first experience making a raw cheesecake didn't go so well - sooo many cups of cashews and walnuts! That cheesecake was super dense and made me feel a little sick when I ate it. I made yours today and it is delicious. I was happy that it had simple ingredients - I even had raw cocoa powder and whole vanilla bean on hand! I made mine in a small pie shell instead of individual pots. So good!

      Also, I made you strawberry caprese salad two days ago and we loved it. Keep the awesome recipes coming! :)

      Reply
      • Alanna says

        July 08, 2013 at 5:44 am

        Hi, Sara,

        I'm SO glad you liked the cheesecake and the salad! I'm loving your site, too, and want to cook everything from it. :)

        Reply
    13. Michelle says

      July 07, 2013 at 1:34 am

      Hi Alanna
      I came to your site via Pinterest. I happened upon this amazing sounding recipe. As I read through your explanation, I saw that you mentioned an "Irish Moss" gelling ingredient that you can no longer get from Gratitude Cafe. MaryJane's Farm sells a gelling powder called ChillOver that is vegan and made from a sea plant that is odorless and tasteless. The website is http://shop.maryjanesfarm.org/store/p/65-ChillOver-174-Powder.aspx. It may be of help to you in creating your awesome recipes. Thank you for sharing the goodness with us!

      Reply
      • Alanna says

        July 08, 2013 at 5:45 am

        Hi Michelle,

        I'm so glad to know where to find ChillOver. I will definitely check it out. Thanks a lot for the sweet note!

        Reply
    14. Ashlee says

      July 18, 2013 at 6:04 am

      I made this! Full size 9'' , and it has been very popular! I used almonds for the crust - lightly toasted them in the oven = fantastic! great idea. I was curious about one of the differences from the original recipe. I notice ComfyBelly uses 1/2 cup of a nut butter in the filling......and in yours Lemon juice. I wonder what this tweak does to the recipe?.... I didn't have any nut butter so I followed your recipe and went for the citrus juice) . Just curious , thanks!

      Reply
      • Alanna says

        August 14, 2013 at 5:52 am

        Hi, Ashlee - So sorry for missing this comment! I'm so glad you all like the cheesecake. To (finally) answer your very good question, I ended up omitting the nut butter because, with it, the cheesecake felt more dense and "chewy" than I remembered Gratitude's cheesecakes being. I wanted the filling a little more loose and soft, which leaving it out accomplished. And I added the lemon juice to give it a touch of the tang that real cheesecake gets from the cream cheese. Thanks for asking, and for the sweet comment!

        Reply
    15. Anonymous says

      July 22, 2013 at 7:41 pm

      Thank you so much this is instant mental health! And I love your healthy grounded "grain of salt"- take on all of that "gratitude schmatitude"... Sometimes that kind of super positive thinking business can turn on itself and become opressive! when all you want is a quick delicious choco fix without having to steal from a nice old cow! You are wonderful

      Reply
      • Alanna says

        July 24, 2013 at 6:59 am

        Awww!!! Thanks, you sweet person you! I think YOU are wonderful. :)

        Reply
    16. Erin King says

      August 17, 2013 at 6:54 pm

      This recipe sounds amazing but I have recently cut all oils from my diet and was wondering if there was anything to substitute for the coconut oil.

      Reply
      • Alanna says

        August 18, 2013 at 7:16 am

        Hi Erin, Avocado is the only thing that I can think of to try. The coconut oil is what makes the mixture set, so the texture will be looser. Let me know how it goes.

        Reply
      • Emma says

        February 23, 2014 at 7:05 pm

        coconut cream?

        Reply
      • Unknown says

        March 05, 2014 at 10:33 am

        Ive recently had a virus that has given me a fatty licer snd had to omit oil but strangely enough i can have the cold pressed coconut oil and cold pressed macadamia oil. Not sure if that helps with your problem?

        Reply
    17. Anonymous says

      September 09, 2013 at 3:04 am

      I did this but instead of coconut oil I did olive oil. I put in freezer to set. It turned out beyooootiful!!!

      Reply
      • Alanna says

        September 09, 2013 at 4:35 am

        Ooh, I'm so glad to know this will work with olive oil - brilliant! :)

        Reply
      • Anonymous says

        June 24, 2014 at 6:28 pm

        I am so glad to hear this! I am worried about the affect that coconut oil has on my ldl cholesterol which is already high. I am going to try my raw cheesecakes with olive oil and a little coconut extract instead just so that I don't have to worry about that pesky ldl the doctor wants to give me meds for!

        Reply
      • Alanna says

        June 25, 2014 at 7:18 am

        Fabulous! There's probably no need to add coconut extract since I bet the olive oil adds a lovely flavor of its own. Let me know how it goes!

        Reply
    18. Anonymous says

      September 28, 2013 at 4:20 am

      Hi Alanna
      Thanks for sharing the recipe! I'll be trying it out today. Is there a difference between raw cocao powder an unsweetened cocoa powder,other than the spelling? I always thought they are one and the same exact thing!
      Thanks

      Reply
      • Alanna says

        September 28, 2013 at 9:05 am

        Hello! I've done a bit of online research, and it looks like the main difference is that raw cacao powder is heated less than unsweetened cocoa powder. In raw cacao powder, the cocoa butter is extracted by a cold pressing, whereas unsweetened cocoa powder gets a lot warmer during the extracting process. I'll keep looking, but I'm thinking you'll be fine to use unsweetened cocoa powder here if you prefer. I'm traveling at the moment but will do a taste test when I'm home. :)

        Reply
    19. Anonymous says

      September 30, 2013 at 1:02 am

      Thank you for the recipe. My vegan guests LOVED it! And so did my work colleagues.
      This is a keeper!
      Tan

      Reply
      • Alanna says

        October 01, 2013 at 1:13 pm

        Awesome! I'm so glad to hear it. :)

        Reply
    20. CdnSKmom says

      December 05, 2013 at 10:47 pm

      O.M.Goodness! This is A-MA-ZING... So thankful to you and Comfy Belly for figuring this out! I used to be famous for my "Super Rich Chocolate Cheesecake" and have lamented at times never making it again. Even my "very-fussy-about-coconut-flavour-in-anything" kids liked this! The only adaptation I made was that I added a fat Tbsp of honey to make up for the fact that I accidentally used too many cashews (2 cups as in the original recipe), and I made the filling in the Vitamix to ensure a super-smooth filling... oooh, did I ever enjoy licking the bowl!

      Reply
      • Alanna says

        December 07, 2013 at 12:56 am

        Hi there! Thank you for the wonderful note! I'm so glad you and your kiddos are liking this cheesecake, and I too am grateful to Comfy Belly for the original recipe. (And I too enjoy licking the bowl.)

        Reply
    21. Vanessa says

      January 10, 2014 at 5:42 pm

      Hi Alanna!

      Here's an update on the full-sized chocolate tart:

      I had made these before in little ramekins and they came out great! After I tackled your pumpkin tart for Thanksgiving, I was inspired to try a full-sized chocolate tart for Christmas Eve. I checked out Comfy Belly's site for inspiration, but decided not to buy another new pan and emulated your (mostly) raw pumpkin cheesecake instead (which was amazing). I doubled the recipe as you suggested and made the same crust as the pumpkin tart, minus the ginger and the cinnamon and adding the cacao. I swirled the ganache, just like you swirled the cashew cream and it was GORGEOUS! It was again the hit of our family gathering, outstripping Christmas cookies, peppermint bark and ice cream with no trouble at all. Even the little kids loved it! My next attempt is going to involve subbing Coconut Nectar for the maple syrup ... I'll let you know if it turns out :-). Thanks again! This is such a stunning pie with infinite flavor possibilities. Very inspiring. It's going to continue to make many vegans and celiacs happy. It should be sold in every cafe. Seriously.

      Reply
      • Alanna says

        January 12, 2014 at 2:33 am

        Wow! Thanks for the glowing endorsement, Vanessa! I'm so glad the full-sized tart turned out. Your version sounds wonderful - I'll have to try that next time. I'm so glad you liked the pumpkin one, too! Coconut nectar sounds like a brilliant substitution for maple here - I'll have to try that too! Please let me know how it goes. And thank you again for the very kind words!!!

        Reply
    22. Vanessa says

      March 26, 2014 at 12:45 pm

      Just saw the pics of your full-sized tart since I was making this AGAIN for a new mom who's vegan (it's the second one I've made for her). Wow! Gorgeous, as usual. And the coconut nectar tasted great, btw. We were on a cleanse and couldn't have any refined sugar and were desperate for a dessert. This tart sustained our sweet tooth for the 21 days. Thank you again for putting this (and all your recipes & pics) into the world! Very inspiring.

      Reply
      • Alanna says

        March 26, 2014 at 5:45 pm

        Aw! Thank you, Vanessa! I really love creating this space, and it is extra lovely when nice readers like you give such positive feedback. :) I'm so glad you're continuing to love this recipe, and glad to know that coconut nectar can stand in for the maple syrup. Brilliant! I'll add that option in up top. Thanks again!

        Reply
    23. Mia says

      April 17, 2014 at 10:58 pm

      Yum, this looks great! I was wondering what your thoughts are on using almond pulp from making almond milk for this - do you think it would work, and what ratios do you think I should substitute? I love making almond milk but don't really know what to do with all that extra goodness!

      Reply
      • Alanna says

        April 17, 2014 at 11:34 pm

        OMG, I know - my fridge is packed with almond pulp right now! I wouldn't put the pulp in the filling as it will ruin the smooth and silky texture. But it might work in the crust? You may need to add cacao powder to absorb the extra moisture. But! You should totally make these almond pulp energy bites that I posted last month: https://bojongourmet.com/2014/03/chocolate-hemp-seed-and-almond-pulp.html You will love them, and they use up a ton of pulp. The almond pulp crackers from Elana's Pantry are great, too.

        Reply
    24. C.R. Kasprzyk says

      November 11, 2014 at 12:31 am

      This is excellent! The filling ended up being dark brown. Is this perhaps because I used cocoa instead of cacao? Could I use less cocoa? Add nutritional yeast?

      Great, regardless!

      Reply
      • Alanna says

        November 11, 2014 at 5:02 am

        Interesting! Did you use natural (regular) cocoa or the dark dutch-process stuff? I wouldn't add nutritional yeast as it might give it a savory flavor, but you could probably dial down the cocoa if you wanted to lighten up the color. I'm so glad you liked it regardless! :)

        Reply
      • C.R. Kasprzyk says

        November 15, 2014 at 7:34 pm

        Sorry for the slow reply. I believe it was regular cocoa. I may have to get some cacao for special occasions. I don't want to miss out on the contrast of color between the filling and ganache. Thanks again!

        Reply
    25. Lara @ thegirlcaneat says

      February 20, 2015 at 3:12 pm

      Wow, I can't wait to make this. I'm preparing to go vegan next week so I'll have to try! Can't believe that there are cashews in the filling, this is blowing my mind away!! Thanks for sharing :)

      Reply
      • Alanna says

        February 21, 2015 at 4:31 am

        Oh wow, kudos to you and good luck! These cheesecakes should help. :) You might like the pumpkin tart version I posted, too!

        Reply
    26. Evelina says

      February 22, 2015 at 5:30 pm

      do you think it will work using walnuts instead for cashews in the filling?

      Reply
      • Alanna says

        February 23, 2015 at 3:38 am

        I don't think it will get as smooth, so I'd probably stick with cashews. But let me know if you give it a try!

        Reply
    27. Evelina says

      March 03, 2015 at 9:29 pm

      the cake was really good, but my filling didnt turn out light brown, my was as dark as the crust, so mine didnt look as good as yours. It probably depend on the color of the cacao, right?!

      Reply
      • Alanna says

        March 04, 2015 at 7:26 am

        I suppose you're right. So glad they were tasty, though!

        Reply
      • CNN UBA says

        June 26, 2015 at 3:19 pm

        Can I use roasted cashew for the filling?

        Reply
      • Alanna says

        June 26, 2015 at 11:42 pm

        I'm not sure it will be as creamy, but let me know if you try it!

        Reply
    28. CNN UBA says

      July 04, 2015 at 11:54 am

      Has anyone used peanuts(groundnuts) for the crust?

      Reply
    29. Katarine Holewa says

      August 12, 2015 at 4:59 am

      Can one use Almonds, pupmkin seeds or anything besides cashews, macadamia & peanuts for the cake?...?

      Reply
      • Alanna says

        August 13, 2015 at 12:52 am

        I'm not sure another nut or seed will become smooth enough but you're welcome to try!

        Reply
    30. joanne says

      December 13, 2015 at 4:39 am

      I've just discovered your site via pinterest, and can't wait try this recipe! I looked through the Cafe Gratitude's dessert book a while back, but got discouraged from trying any of their recipes because they used agave syrup in most of the recipes and ingredients like Irish moss which required some extra prep. So I'm really glad to find this simplified recipe with ingredients I already have.. it's exactly what I've been looking for! Thanks so much!

      Reply
    31. joanne says

      December 13, 2015 at 4:42 am

      Oops I forgot to ask my question.. You say that these can be refrigerated for about a week, but can these also be kept in the freezer for a longer period? If so, for how long? Thanks!

      Reply
      • Alanna says

        December 14, 2015 at 1:08 pm

        Probably! Let me know how it works out.

        Reply
    32. Woon Tien Wei says

      January 05, 2016 at 7:56 am

      Looks delicious! I will try it too! Thanks!

      Reply
    33. MamaF says

      January 28, 2016 at 9:08 am

      I'm not vegan, but I am breastfeeding and my daughter is lactose intolerant. I only drink almond milk anyways but I still have to avoid sweets and cheese. These turned out beautiful and delicious! I garnished with a sliced almond teepee and a fresh mint leaf. Gorgeous! Made a few subs: used almonds, cocoa, and a few peanuts with a dash of sea salt for the crust, almond milk and honey in the batter prepped in a greased mini muffin tin. Again, amazing! Thanks for all the inspiration! Lactation approved.

      Reply
    34. Chinelo says

      March 06, 2016 at 12:19 pm

      Has anyone tried using dates in the crust?

      Reply
      • Fiona says

        July 17, 2016 at 12:51 pm

        I did this weekend because I had put them into soak before reading the recipe again! It worked out fine.

        Reply
    35. Cristine says

      June 14, 2016 at 3:44 am

      Hi. Can i use honey instead of maple syrup? And roasted cashews on the filling? I really wanna try this but i can't find any raw cashews :( and ran out of maple syrup. TIA!

      Reply
      • Alanna says

        June 14, 2016 at 11:01 am

        Hi! Roasted cashews will probably work. Honey is more dense and sweet, and less liquid, than maple syrup, so you may want to research how to substitute the one for the other first - you may need to use less honey and add more water. It also has a more dominant flavor. Let me know how it goes!

        Reply
    36. Sylvia says

      June 24, 2016 at 7:07 am

      I made the small cheesecakes several times, they are delicious! Planning to make the large cake, too. I substituted maple syrup for honey and it was great, although the amount should be reduced when using honey, I usually put half. Thank you for the brilliant recipe!

      Reply
    37. Fiona says

      July 17, 2016 at 12:49 pm

      I made this as a dairy and gluten free dessert for my brother and sister in law's 40th Burthday party. I didn't let on it was raw or egg free or refined sugar free - maybe I should have done then there may have been more leftovers than one tiny sliver! I used soaked dates and no cacao in the base and replaced the coconut oil with cacao butter as I knew it might be out for a while in a warm hall. I used this quantity in a 8inch pie dish and it was perfect. I am sure I will be making this again - next time I want to replace the water with orange juice and decorate with orange zest for a chocolate orange version :-) Thank you so much.

      Reply
      • Alanna says

        July 17, 2016 at 1:26 pm

        Haha, that's fantastic! Coconut butter sounds delicious, I'll have to try that next time, and same goes for the orange variation - yum! Thanks so much for the sweet note!

        Reply
    38. Pensiuni Maramures says

      October 19, 2016 at 3:47 pm

      Aw, this was an extremely nice post. Taking a few
      minutes and actual effort to create a superb article… but what can I
      say… I hesitate a whole lot and never seem to get anything
      done.

      Reply
    39. Joanna says

      February 26, 2017 at 9:28 am

      Found yesterday, made today and !OMG! it's amazing!
      Thanks for a great recipe.
      My filling turned out much darker than yours, can the grade of maple syrup be the case? Not that I mind, just wondering. With the ganache, I think I added a bit too much coconut oil (finishing a tub) and didn't whisk it so as it chilled in the fridge the oil separated and it looked mouldy on top! I sprinkled ground almonds on top and hid it, worked wonders 😊

      Reply
      • Alanna says

        February 28, 2017 at 2:37 pm

        Nice save! As for the darkness, did you perchance use dutch-processed cocoa powder? That would definitely make it darker.

        Reply
    40. Joanna says

      February 26, 2017 at 9:32 am

      https://m.facebook.com/story.php?story_fbid=10210226250645724&id=1623691086

      Reply
      • Alanna says

        February 28, 2017 at 2:36 pm

        Aw, they're beautiful!!

        Reply

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    the front cover of Alternative Baker, a cookbook by Alanna Taylor-Tobin, winner of the IACP Cookbook Awards

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