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.
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.)
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.
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.
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.
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.
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.
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.
Many, many thanks to Erica of Comfy Belly for this fantastic recipe, and to Cafe Gratitude for teaching me the wonder of raw 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:
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.*
(Mostly) Raw, Vegan Chocolate Cheesecake
Print Recipe Pin RecipeIngredients
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
Nutrition
(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.
Vanessa says
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.
Alanna says
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!!!
Vanessa says
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.
Alanna says
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!
Mia says
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!
Alanna says
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://www.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.
C.R. Kasprzyk says
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!
Alanna says
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! :)
C.R. Kasprzyk says
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!
Lara @ thegirlcaneat says
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 :)
Alanna says
Oh wow, kudos to you and good luck! These cheesecakes should help. :) You might like the pumpkin tart version I posted, too!
Evelina says
do you think it will work using walnuts instead for cashews in the filling?
Alanna says
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!
Evelina says
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?!
Alanna says
I suppose you're right. So glad they were tasty, though!
CNN UBA says
Can I use roasted cashew for the filling?
Alanna says
I'm not sure it will be as creamy, but let me know if you try it!
CNN UBA says
Has anyone used peanuts(groundnuts) for the crust?
Katarine Holewa says
Can one use Almonds, pupmkin seeds or anything besides cashews, macadamia & peanuts for the cake?...?
Alanna says
I'm not sure another nut or seed will become smooth enough but you're welcome to try!
joanne says
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!
joanne says
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!
Alanna says
Probably! Let me know how it works out.
Woon Tien Wei says
Looks delicious! I will try it too! Thanks!
MamaF says
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.
Chinelo says
Has anyone tried using dates in the crust?
Fiona says
I did this weekend because I had put them into soak before reading the recipe again! It worked out fine.
Cristine says
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!
Alanna says
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!
Sylvia says
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!
Fiona says
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.
Alanna says
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!
Pensiuni Maramures says
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.
Joanna says
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 😊
Alanna says
Nice save! As for the darkness, did you perchance use dutch-processed cocoa powder? That would definitely make it darker.
Joanna says
https://m.facebook.com/story.php?story_fbid=10210226250645724&id=1623691086
Alanna says
Aw, they're beautiful!!