Raw Chocolate Cheesecake (oil and nut free)
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Raw vegan recipe created by: Lena Mumma,
Recipe Description

Note: This recipe not considered a whole food recipe, since contains extracted sweeteners!

I got the idea for my Raw Chocolate Cheesecake (nut free) from the Coconut Custard Pie by Vinnette Thompson presented through the Living Light Chef Showcase. I  liked the idea of having a raw chocolate cheese cake made without nuts. I do love nuts, but not in the desserts, so it is very refreshing to be able to make a nut-free chocolate cheese cake too!
Making a raw vegan cheese cake is both a frugal and healthy way to consume all coconut meat after you drink the coconut water. Coconuts stay fresh without water only a few days in refrigerator unless you freeze them. And it always a good opportunity to sneak nutritious seaweed (Irish moss) into your child's diet. Chocolate Cheesecake (nut and oil free) tastes and looks like a original milk based cheese cake.

When I make this raw chocolate cheesecake for raw vegan potluck everybody ask a recipe and everybody loves it.

Recipe Ingredients
Raw Vegan Recipe Categories
Taste
Texture
Preparation Time
Equipment
Course / Dish
Makes
10-inch cheese cake, 12 servings

Crust Ingredients:

3 cups dehydrated shredded coconut
1 1/2 cup soft dates, pitted
2 Tbsp cacao powder
1 Tbsp vanilla extract (Note: vanilla extract can often be made with GMO, if it is not organic)

Filling Ingredients First Layer:

3 cups young coconut meat (about 4-5 young Thai coconuts)
1 cup agave nectar
1/2 cup raw coconut butter (coconut butter is a whole food, not just oil) or substitute with coconut oil, liquid
1/2 cup Irish moss paste
2 Tbsp sunflower lecithin or 3 Tbsp lecithin powder or granules (Note: soy lecithin is not a raw product and be sure to check that the lecithin you're considering buying is NON-GMO (Genetically Modified Organism) usually noted on the label
1 Tbsp vanilla extract

Filling Ingredients Second Layer:

1/4 cacao powder (or more for stronger chocolate taste)

Crust Ingredients:

3 - cups dehydrated shredded coconut

1 1/2 - cup soft dates, pitted

2 - Tbsp cacao powder

1 - Tbsp vanilla extract (Note: vanilla extract can often be made with GMO, if it is not organic)

 

Filling Ingredients first layer:

3 - cups young coconut meat (about 4-5 young Thai coconuts)

1 - cup agave nectar

1/2 - cup raw coconut butter (coconut butter is a whole food, not just oil) or substitute with coconut oil, liquid

1/2 - cup Irish moss paste

2 - Tbsp sunflower lecithin or 3 Tbsp lecithin powder or granules (Note: soy lecithin is not a raw product and be sure to check that the lecithin you're considering buying is NON-GMO (Genetically Modified Organism) usually noted on the label

1 - Tbsp vanilla extract

 

Filling Ingredients Second Layer:

1/4 cacao powder (or more for stronger chocolate taste)

Recipe Methods and Steps
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Additional Recipe Tips

Suggestion for Food Products (affiliate links): 
Cacao Powder Raw
Irish Moss
Non-GMO Soy Lecithin Powder 
Sunflower Lecithin
Blue Agave Nectar 
Vanilla Extract 
Shredded Coconut Flakes
Dates 
Raw Coconut Butter (coconut butter is a whole food)
Truly Raw Organic Centrifuged Extra-Virgin Coconut Oil

Suggestion for Kitchen Tools (affiliate links):
Food processor - Cuisinart Elite 14 Cup
Refurbished Blendtec, Commercial - lowest price $199.99
Reconditioned VitaMix -lowest price $329.00 (Free shipping with bonus code 06-003701)
Springform Pan - 9 Inch Leakproof 


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