Description
Indulge in the rich and creamy delight of this No Bake Vegan Almond Chocolate Cheesecake, a dessert that’s as easy to make as it is delicious. With a velvety chocolate filling perfectly balanced by crunchy almonds and a naturally sweet crust, this cheesecake is the ultimate treat for any occasion. Whether you’re celebrating a special event or simply treating yourself, each slice promises a blissful experience that will have everyone asking for more.
Ingredients
Scale
- 1 cup raw almonds
- 1 cup Medjool dates (pitted)
- 1/2 cup unsweetened cacao powder
- 1 cup full-fat coconut milk
- 1/4 cup maple syrup
- 2 tbsp fresh lemon juice
- 1 tsp pure vanilla extract
Instructions
- Prepare the crust: In a food processor, blend raw almonds and pitted dates until crumbly and sticky enough to hold together.
- Press the mixture into an 8-inch round springform pan lined with parchment paper, ensuring an even layer.
- For the filling: Blend full-fat coconut milk, cacao powder, maple syrup, lemon juice, and vanilla extract in a clean processor until smooth.
- Pour the filling over the crust and smooth out the top with a spatula.
- Chill in the refrigerator for at least 4 hours or overnight until firm.
- Carefully remove from the springform pan, slice generously, and garnish with extra almonds or fresh berries if desired.
- Prep Time: 20 minutes
- Cook Time: None
- Category: Dessert
- Method: No Bake
- Cuisine: Vegan
Nutrition
- Serving Size: 1 slice (100g)
- Calories: 320
- Sugar: 22g
- Sodium: 15mg
- Fat: 20g
- Saturated Fat: 8g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 5g
- Protein: 5g
- Cholesterol: 0mg