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Vegan Sweet Potato Lentil Curry

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Vegan Sweet Potato Lentil Curry!

I just re-discovered how much I love lentils thanks to this meal! They’re soft and super flavourful in this Vegan Sweet Potato Lentil Curry. This curry is perfect served over brown rice and makes a quick and easy dinner that is both vegan and gluten-free. It’s also perfect for meal prepping and stores great in the fridge for up to a week.

This meal is super nourishing. The sweet potatoes add lots of vitamin A which is great for skin health and much needed as we come out of the winter months! This meal is also macronutrient balanced with the addition of healthy carbohydrates, protein from the lentils, and healthy fats from the coconut milk. You could also sprinkle on some hemp hearts for a crunchy topping loaded with additional protein and healthy omega-3.

For more vegan curry recipes, try my Tomato Coconut Chickpea Curry or my Pumpkin Curry with Chickpeas!

Vegan Sweet Potato Lentil Curry

Laura Brining
A vegan sweet potato and lentil curry!
4.93 from 14 votes
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 35 minutes
Total Time 45 minutes
Servings 4

Ingredients
  

  • 1 teaspoon olive oil
  • 1 medium onion diced
  • 2 cloves garlic minced
  • 1/2 cup dried brown lentils soaked and drained, if desired
  • 2 cups sweet potato cubed
  • One 398 ml can of tomato sauce
  • 1 cup of water
  • 1 teaspoon salt
  • 1/2 teaspoon pepper
  • 1 1/2 teaspoon turmeric powder
  • 1 teaspoon curry powder
  • One 400 ml can coconut milk

Instructions
 

  • Heat olive oil in a pan over medium heat. Add the onion and garlic and simmer until soft, about 3-5 minutes.
  • Add the dried lentils, cubed sweet potato, tomato sauce, water, salt, pepper, turmeric, curry powder, and coconut milk. Stir to combine. Reduce heat to medium-low and simmer until the lentils and sweet potato are fully cooked, about 30 minutes.
  • Note: I pre-soaked and drained my lentils in advance to aid with digestion. This step is not necessary, however, you may need to add slightly more water if your lentils are not pre-soaked. I suggest cooking the lentils and then adding additional water if necessary.
  • Serve over rice.

vegan sweet potato lentil curry

 

Healthy Vegan Nanaimo Bars

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Healthy Vegan Nanaimo Bars!

I have always wanted to create a healthier and vegan version of the Canadian classic Nanaimo bar. Nanaimo bars have always been one of my favourite desserts. I get them from my favourite vegan bakery to celebrate birthdays and special events every year. Most Nanaimo bars, whether vegan or not, contain tons of refined powdered sugar. I wanted to create a version of my favourite dessert that was made with simple and wholesome ingredients, and without any refined sugar, gluten, or animal products. It was challenging at first, especially seeing as the traditional custard filling is mainly butter and powdered sugar, but I think I have succeeded with this Healthy Vegan Nanaimo Bar creation!

These Healthy Vegan Nanaimo Bars are sweetened mainly with dates and a little bit of maple syrup. They’re loaded with healthy fats from the almonds, coconut, brazil nuts, coconut oil, and coconut cream. The addition of healthy fats makes this dessert more satisfying and also slows the absorption of the sugar in your bloodstream – avoiding that sugar spike. There is also some protein from the almonds and brazil nuts.

Store the sliced bars in the freezer for up to a month. Whenever you want a sweet treat or just before serving, remove the bars from the freezer for a few minutes to thaw.

I hope you enjoy this healthier version of my favourite Canadian treat!

For more healthy sweet treats, try my Caramel Pecan Cheesecake Bars, Vegan Twix Bars, or Chocolate Cupcakes!

Healthy Vegan Nanaimo Bars

Laura Brining
A healthier take on classic Canadian Nanaimo Bars!
5 from 4 votes
Print Recipe Pin Recipe
Prep Time 25 minutes
Total Time 25 minutes
Servings 12 -25

Ingredients
  

Bottom Layer:

  • 1 cup Medjool dates pitted
  • 1 cup almonds
  • 3/4 cup shredded unsweetened coconut flakes
  • 2 tablespoons cocoa powder
  • 2 tablespoons water

Filling:

  • 1/4 cup coconut oil melted
  • 1/2 cup coconut cream the thick white part from a chilled can of full-fat coconut milk
  • 1/4 cup coconut milk the thin part from a can of coconut milk
  • 1/4 cup Medjool dates pitted
  • 1/4 cup brazil nuts
  • 2 tablespoons coconut flour
  • 1/4 cup nut milk of choice I used almond milk

4 oz dark chocolate OR Chocolate Topping:

  • 1/4 cup coconut oil melted
  • 1/4 cup cocoa powder
  • 2 tablespoons maple syrup

Instructions
 

  • Line a 9x9 baking dish with parchment paper.
  • To prepare the bottom layer, add the pitted dates, almonds, shredded coconut, and cocoa powder to a blender. Blend until fine crumbs appear. Add the water and blend until sticky. Add the sticky crumbs to the prepared pan and pat down firmly with your hands or the bottom of a glass. Set aside.
  • To prepare the filling, add the coconut oil, coconut cream, coconut milk, dates, brazil nuts, coconut flour, and nut milk to a blender. Blend until completely smooth, this may take a couple of minutes. Pour over the prepared base. Place in the freezer to set, about 1 hour.
  • After the base has set, pour 4 oz of melted dark chocolate over the filling, or prepare the chocolate topping by combining the melted coconut oil, cocoa powder, and maple syrup. Pour over the set filing. Place in the freezer until the chocolate has set, about 1 hour.
  • Cut into squares of your desired size. Store in the freezer for up to a month. Remove squares from the freezer a couple of minutes before serving to thaw.

healthy vegan nanaimo bars

 

Vegan Oatmeal Date Cookies

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Vegan Oatmeal Date Cookies!

These Vegan Oatmeal Date Cookies are super soft and delicious. I added chopped dates and shredded coconut to this simple oatmeal base to add a delicious and sticky sweet flavour. These cookies are so soft and moist. They’re also healthier, plus vegan, gluten-free, and refined sugar-free. The base of these cookies is made with a combination of oats and oat flour. I used a homemade date paste for a natural sweetener. The coconut oil adds a rich, buttery feel while adding some healthy fats.

I love having these cookies for a late morning snack. They are not overly sweet and have a good combination of complex carbohydrates and some healthy fats which provide energy. These are nut free and would be perfect in school lunches as well!

For more healthy snack recipes, try my Chewy Chocolate Oat Cookies or Sweet and Salty Peanut Bars!

Vegan Oatmeal Date Cookies

Laura Brining
Super soft oatmeal date cookies!
5 from 2 votes
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 10 minutes
Total Time 25 minutes
Servings 16 -18

Ingredients
  

  • 1 flax egg 1 tablespoon ground flax and 3 tablespoons water
  • 3/4 cup oat flour
  • 1 1/2 cups oats
  • 2 teaspoons baking powder
  • 1 teaspoon baking soda
  • 1/8 teaspoon salt
  • 2/3 cup Medjool dates pitted
  • 1/3 cup water
  • 1/3 cup coconut oil melted
  • 2 tablespoons apple cider vinegar
  • 1/2 cup water
  • 1/4 cup shredded unsweetened coconut
  • 1/4 cup chopped Medjool dates

Instructions
 

  • To prepare the flax egg, mix the ground flax and water in a small bowl and let thicken for about 10 minutes. Meanwhile, prepare the oat flour by blending 3/4 cup of oats until you have a fine flour. Add the oat flour, oats, baking powder, baking soda, and salt to a large bowl. Mix to combine.
  • Add the 2/3 cup of dates and 1/3 cup of water to a blender. Blend until you have a smooth paste. Add the paste to the bowl of dry ingredients, along with the flax egg, melted coconut oil, apple cider vinegar, and additional water. Stir to combine. Add the chopped dates and shredded coconut. Stir until combined.
  • Place the dough to set in the fridge for about 10-15 minutes, while you preheat the oven to 350 degrees Fahrenheit.
  • Line two baking sheets with parchment paper. Drop tablespoon sized balls of dough onto the sheet and press down to form a cookie shape. You should have about 16-18 cookies depending on size.
  • Bake the cookies in the preheated oven for about 10-12 minutes, until slightly golden on the edges and set. Let cool completely. Store in the fridge for up to a week.

Chocolate Mousse with Raspberry Whip Cream

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Vegan Chocolate Mousse with Raspberry Whip Cream!

A rich and creamy Vegan Chocolate Mousse topped with light and fluffy Raspberry Whip Cream. This is the perfect combination. The rich Chocolate Mousse pairs perfectly with the light tasting Raspberry Whip Cream and creates a perfect balance.

This dessert is elegant, delicious, and healthy! It’s vegan, gluten-free, and refined sugar-free. Both the mousse and whip cream are loaded with tons of healthy fats, and the mousse also includes additional protein from the hemp hearts!

I created this recipe for Valentine’s Day, but it would be delicious served all year round, and especially in summer with fresh raspberries. Feel free to top this with additional fresh raspberries or chocolate shavings.

For more chocolate dessert recipes, try my Chocolate Cupcakes or Chocolate Fudge Cheesecake!

Chocolate Mousse with Raspberry Whip Cream

Laura Brining
Rich Chocolate Mousse with light and fluffy Raspberry Whip Cream!
5 from 1 vote
Print Recipe Pin Recipe
Prep Time 10 minutes
Total Time 10 minutes
Servings 2

Ingredients
  

Chocolate Mousse:

  • 1/2 cup raw cashews
  • 3/4 cup nut milk I used almond
  • 3 tablespoons cocoa powder
  • 1 1/2 tablespoons coconut oil melted
  • 3 tablespoons hemp hearts
  • 6 Medjool dates pitted

Raspberry Whip Cream:

  • Coconut cream from one 14oz can of full-fat coconut milk chilled
  • 1 tablespoon maple syrup
  • 1 handful fresh raspberries

Instructions
 

  • To make the Chocolate Mousse, add all ingredients to a high power blender. (My ninja bullet works for this and fits both servings at once.) Blend until completely smooth. Spoon the smooth mousse into two serving dishes. Refrigerate for 2 hours or overnight.
  • To prepare the Raspberry Whip Cream, separate the thick white coconut cream from a chilled can of coconut milk. Save the coconut milk for another use. Beat the chilled coconut cream with a hand mixer or stand mixer until light and fluffy. Add the maple syrup and fresh raspberries. Beat until fully combined.
  • Dollop or pipe the prepared Raspberry Whip Cream onto your chilled Chocolate Mousse. If you are piping your cream you may want to chill it in the fridge for a few minutes before piping.
  • Top with raspberries or chocolate shavings if desired.
  • Serve immediately or chill in the fridge for up to overnight.

Vegan Chocolate Mousse

Healthier Vegan Nachos

by 2 Comments

Healthier Vegan Nachos!

Healthier Vegan Nachos

Healthier Vegan Nachos

With the Superbowl coming up this weekend, I was inspired to create a healthier and vegan option for game day snacking! What better way to celebrate the Superbowl than with a classic plate of nachos? These Healthier Vegan Nachos have all the delicious flavours of traditional nachos and remind me of the ones I used to eat before I went vegan. They’re loaded with black beans, guacamole, homemade salsa, green onions, jalapenos, homemade sour cream, and drizzled in nacho cheese sauce. These nachos are completely customizable, but I’ve given you a starting base with the nacho cheese sauce, homemade cashew sour cream, and seasoned black bean recipes. Feel free to add any other toppings you like or omit anything I’ve added. The flavour combinations are endless.

These nachos are healthier by omitting saturated fats from the traditional ingredients used in regular nachos. They’re also made with fresh, wholesome ingredients. This meal also incorporates both healthy fats from the cashews and avocado and lean plant-based protein from the black beans and nutritional yeast.

These nachos are vegan and gluten-free. They’re perfect for game day snacking, as well as dinner parties, movie nights, or laid back weekends. If you’re eating these nachos as a meal, it will serve 2 people – or 4-6 people as an appetizer.

For more game day snacking inspo, try my Chipotle Bean Chili, Two Bite Brownies, or Cashew Chipotle Dip.

Tag me and follow along on Instagram @livesimplyhealthy for more healthy recipe ideas and nutrition tips!

Healthier Vegan Nachos

Laura Brining
A healthier spin on traditional nachos!
5 from 1 vote
Print Recipe Pin Recipe
Prep Time 20 minutes
Cook Time 25 minutes
Total Time 45 minutes
Servings 2 -4

Ingredients
  

  • 1 bag of tortilla chips

Nacho Cheese Sauce:

  • 2 cups potato cubed (about 1 large potato)
  • 1 cup carrots sliced (about 1 large carrot)
  • 1/4 cup raw cashews
  • 1/4 cup nutritional yeast
  • 1 1/4 teaspoon garlic powder
  • 1 teaspoon onion powder
  • 1/2 teaspoon salt
  • 1 cup water reserved from boiling water

Cashew Sour Cream:

  • 1/2 cup raw cashews soaked for 6 hours or overnight
  • 6 tablespoons water
  • 1/4 teaspoon salt
  • 1/4 teaspoon pepper
  • 1 teaspoon apple cider vinegar

Seasoned Black Beans:

  • One 540 ml can of black beans rinsed and drained
  • 1/4 teaspoon each of salt pepper, chili powder, garlic powder, and onion powder
  • Juice of 1/2 a lime

Toppings:

  • Guacamole
  • Fresh salsa
  • Fresh or pickled jalapenos
  • Green onions sliced
  • Fresh cilantro

Instructions
 

  • Line a tray or baking sheet with tortilla chips. Set aside.
  • To prepare the nacho cheese sauce, add the cubed potatoes and sliced carrots to a pot of water. Bring to a boil and boil uncovered until tender, about 20 minutes. Reserve 1 cup of water before draining. Drain the remaining water and add the drained potatoes and carrots to a high-speed blender. Add the cashews, nutritional yeast, garlic powder, onion powder, salt, and reserved water to the blender. Blend on high until completely smooth. If needed, add additional water until you reach your desired consistency.
  • Meanwhile, to prepare the Cashew Sour Cream, add the cashews, water, salt, pepper, and apple cider vinegar to a high powder blender. Blend until smooth. Store in the fridge. This can be done a day in advance.
  • To prepare the Seasoned Black Beans, add the black beans and all seasonings to a large bowl. Add the fresh lime juice. Stir until combined. Store in the fridge. This can also be done a day in advance.
  • To assemble the nachos, sprinkle the black beans over the tortilla chips. Drizzle the nacho cheese sauce and spoon dollops of the cashew sour cream over the chips. Top with desired toppings. I chose guacamole, salsa, pickled jalapenos, green onions, and fresh cilantro. You could also add olives, corn, or any desired toppings. Broil the nachos in the oven on high for about 5 minutes, until hot.
  • Serve immediately.

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Healthier Vegan Nachos

Chewy Chocolate Oat Cookies

by 2 Comments

Chewy Chocolate Oat Cookies!

Chewy Chocolate Oat Cookies Vegan

Chewy Chocolate Oat Cookies Vegan

These Chewy Chocolate Oat Cookies are a super quick and simple treat. These cookies are so soft and incredibly chewy. I think they’re one of the simplest cookies I have ever made. They come together in a few minutes and only a couple of steps – just blend everything together and then stir in the oats.

They’re vegan, gluten-free, and refined sugar-free. These cookies are also super healthy. They’re loaded with healthy fats from the almond butter and coconut oil, and the oats add complete carbohydrates. These are lightly sweetened with dates, which also provide fibre and nutrients.

I like to store these cookies in the freezer and take out a couple at a time. I bring them to school for snack and let them thaw out before eating them.

For more chocolatey recipes, try my Double Chocolate Chunk Peppermint Fudge Cookies or my Chocolate Cupcakes!

Tag me and follow along on Instagram @livesimplyhealthy for more healthy recipe ideas and nutrition tips!

Chewy Chocolate Oat Cookies

Laura Brining
Super simple Chewy Chocolate Oat Cookies!
5 from 1 vote
Print Recipe Pin Recipe
Prep Time 5 minutes
Cook Time 7 minutes
Total Time 12 minutes
Servings 16

Ingredients
  

  • 1/2 cup dates pitted
  • 1/2 cup almond butter
  • 2 tablespoons coconut oil melted
  • 3/4 cup nut milk
  • 2 tablespoons cocoa powder
  • 2 1/4 cup oats

Instructions
 

  • Preheat oven to 350 Fahrenheit. Line 2 baking sheets with parchment paper.
  • Add the dates, almond butter, coconut oil, nut milk, and cocoa powder to a blender. Blend until fully smooth.
  • Add the oats and stir until fully coated.
  • Scoop large spoonfuls of the mixture onto the prepared trays. I like to form the mixture into circles. The mixture should be sticky.
  • Bake in preheated oven for 6-7 minutes.
  • Let cool and store in the fridge or freezer.

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Chewy Chocolate Oat Cookies Vegan

Top 5 Winter Meal Prep Dinners

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Top 5 Winter Meal Prep Dinners!

At the start of the new year, many of us are looking to get back into our routines and out of holiday mode. Meal prep dinners are my favourite way to get on track for the week ahead and ensure I have healthy meals prepared for every day of the week. This saves me so much time and is a great way to stay accountable throughout the week.

I’ve rounded up my top 5 dinners that are great for meal prepping and perfect for cosying up with during these cold winter months. They’re a combination of my favourite soups, curries, and hearty chilis. Each of these meals can be stored really well in the fridge all week long. I like to portion them out in glass containers when I make the meal so I can reheat them easily each night.

These meals are all filling and satisfying and they’ve become some of my go-to meals this winter. I’ve combined complete carbohydrates, healthy fats, and plant-based protein to create balanced meals that help you stay full all night.

Happy meal prepping!

#1 Tomato Coconut Chickpea Curry

#2 White Bean Soup with Mushrooms and Potatoes

#3 Pumpkin Curry with Chickpeas 

#4 Thai Noodle Soup with Crispy Tofu 

#5 Chipotle Chili 

Tomato Coconut Chickpea Curry

by 2 Comments

Tomato Coconut Chickpea Curry!

Happy New Year! Thank you so much to everyone who has supported Live Simply Healthy and followed along in 2018, and thank you to every new reader joining me in 2019. I love creating healthy vegan, gluten-free, and refined sugar-free recipes and sharing them with you all to enjoy. I love hearing your feedback and seeing your creations – so please join me on Instagram if you haven’t already!

What better way to kick off the new year than with a super simple and healthy recipe?! This Tomato Coconut Chickpea Curry is so quick to make, and its perfect to help you stay on track with eating healthy throughout the week – especially if you make it in advance at the start of the week. I like to make a batch of this (sometimes even a double batch) and then I have it on hand all week long for quick dinners.

This curry is oh so creamy, and I think it’s my best curry I’ve made so far. It is so simple, but the flavours work perfectly together. The fresh tomatoes simmered in coconut milk pair perfectly with the warming spices. This curry is vegan and gluten-free. I like to serve it over brown rice, but basmati would be delicious here as well.

For more warming winter meal inspiration, check out my White Bean Soup with Mushrooms and Potatoes, Chipotle Chili, or Pumpkin Curry.

Wishing everyone a healthy and happy 2019!

Tomato Coconut Chickpea Curry

Laura Brining
A creamy Tomato Coconut Chickpea Curry!
5 from 1 vote
Print Recipe Pin Recipe
Prep Time 5 minutes
Cook Time 25 minutes
Total Time 30 minutes
Servings 6

Ingredients
  

  • 2 teaspoons olive oil
  • 3-4 cloves garlic minced
  • 2 medium onions diced
  • 6 medium tomatoes chopped (I used on the vine tomatoes)
  • Two 400 ml cans of coconut milk
  • 1 teaspoon curry powder
  • 2 teaspoons turmeric
  • 1 teaspoon garam masala
  • 1/2 teaspoon pepper
  • 1 teaspoon salt
  • 1 tablespoon cornstarch
  • Two 540 ml cans of chickpeas rinsed and drained
  • 2 handfuls spinach optional

Instructions
 

  • Heat olive oil in a large pot over medium heat. Add the garlic and onion. Saute until translucent, about 3-5 minutes. Add the chopped tomatoes and simmer until soft, about 10 minutes.
  • Add coconut milk, curry powder, turmeric, garam masala, pepper, salt, and cornstarch. Whisk until combined. Add the chickpeas. Bring to a low boil and simmer until slightly thickened, about 10 minutes.
  • Add the spinach 2-3 minutes before serving.
  • Serve over brown rice.

Caramel Pecan Cheesecake Bars

by 2 Comments

Caramel Pecan Cheesecake Bars!

Caramel Pecan Cheesecake Bars

These Caramel Pecan Cheesecake Bars are a super elegant and delicious dessert. A rich and creamy cheesecake filling is layered over a simple sticky pecan base and topped with a gooey caramel sauce and chopped pecans. This dessert is super satisfying and indulgent, but made with healthy ingredients you can feel good about enjoying over the holiday season.

This entire dessert is packed with an abundance of healthy fats, fibre, and protein that leaves you feeling satisfied. Combining your sweet treats with healthy fats, protein, and fibre allows the glucose to be absorbed at a slower rate, which reduces that sugar spike we often feel after eating sweet treats. These bars are also totally vegan, gluten-free, and refined sugar-free.

They make a perfect dessert to serve at Christmas dinner, or a great option to bring to holiday gatherings.

For more Christmas treat ideas, try my Double Chocolate Chunk Peppermint Fudge Cookies or my Creamy Hot Chocolate!

Tag me and follow along on Instagram @livesimplyhealthy for more healthy recipes and nutrition tips!

Caramel Pecan Cheesecake Bars

Laura Brining
Rich caramel cheesecake with a pecan base and caramel sauce.
5 from 1 vote
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings 16

Ingredients
  

Pecan Base:

  • 3/4 cup dates
  • 1 1/2 cups pecans
  • 1/2 teaspoon cinnamon

Cheesecake Filling:

  • 1 cup raw cashews soaked for at least 6 hours and drained
  • 1/2 cup coconut cream the thick white part from a can of full-fat coconut milk
  • 4 tablespoons coconut oil melted
  • 2 tablespoons maple syrup
  • 2 tablespoons lemon juice
  • 2 teaspoons vanilla
  • 1/2 teaspoon cinnamon

Caramel Sauce:

  • 1/4 cup dates pitted
  • One 400 ml can full-fat coconut milk
  • 1/4 cup maple syrup
  • 1/4 teaspoon salt
  • 1 teaspoon vanilla
  • 1/4 teaspoon cinnamon
  • 1 tablespoon corn starch
  • 1/2 cup roughly chopped pecans
  • 1/4 cup roughly chopped pecans for topping

Instructions
 

  • To prepare the Pecan Base, add the pitted dates, pecans, and cinnamon in a blender. Blend until fine crumbs form. Firmly press into a lined 9x9 baking dish. Set aside.
  • To prepare the Cheesecake Filling, add the soaked and drained cashews, coconut cream, coconut oil, maple syrup, lemon juice, vanilla, and cinnamon to a blender. Blend until fully smooth. This may take up to 5 minutes. Pour the smooth filling over the prepared base. Place in the fridge to set for at least 2 hours.
  • To prepare the Caramel Sauce, blend the dates with 1/2 cup of the coconut milk until smooth. Pour the date mixture into a pot along with the remaining coconut milk, maple syrup, salt, vanilla, and cinnamon. Whisk in the cornstarch while you bring the mixture to a boil. Allow the mixture to boil for 5 minutes while whisking occasionally. Reduce heat to low and allow to simmer gently for 20 minutes until thickened, whisking occasionally. Remove from heat and allow to cool before stirring in 1/2 cup chopped pecans.
  • Remove the cheesecake from the fridge once set completely and cut into 16 bars. Pour the cooled caramel and pecan sauce over the set cheesecake bars. Top the bars with the remaining 1/4 cup of pecans.
  • Place the cheesecake bars back in the fridge to set before serving. Store the cheesecake bars in the fridge until a few minutes before serving. You can also store these in the freezer.

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Caramel Pecan Cheesecake Bars

Vegan Chocolate Fudge Cheesecake

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Vegan Chocolate Fudge Cheesecake!

vegan chocolate fudge cheesecake 

 

This Vegan Chocolate Fudge Cheesecake is super thick and rich. The chewy chocolate base is topped with a dense and fudgy ‘cheesecake’ filling, making the ultimate chocolatey dessert. This would be a perfect dessert to serve at a dinner party or family gathering. I created this cheesecake to serve for Christmas dinner, but it could be enjoyed any time of year. It is super rich and elegant and perfect for any special occasion.

This elegant dessert is vegan, gluten-free, and refined sugar-free. I lightly sweetened this recipe with dates and maple syrup, which are both natural sweeteners with added nutrients. The base is gluten-free and made with a simple combination of nuts, dates, and cocoa powder. Both the base and filling of this cheesecake are filled with tons of healthy fats and some protein, making this a super rich and satisfying dessert.

I topped this cheesecake with some chocolate shavings and fresh raspberries, but you can get creative with topping choices. Some light and fluffy coconut whip cream would be amazing here!

For more chocolate dessert inspo, try my Double Chocolate Chunk Peppermint Fudge Cookies or my Chocolate Cupcakes.

For more recipes and nutrition tips, follow me on Instagram @livesimplyhealthy

Vegan Chocolate Fudge Cheesecake

Laura Brining
Rich and velvety Chocolate Fudge Cheesecake!
5 from 1 vote
Print Recipe Pin Recipe
Prep Time 20 minutes
Total Time 20 minutes
Servings 16

Ingredients
  

Base:

  • 1 1/2 cups pecans
  • 3/4 cup Medjool dates pitted
  • 2 tablespoons cocoa powder

Filling:

  • 1 cup soaked raw cashews
  • 1/2 cup coconut cream the thick white part from a can of chilled coconut milk
  • 4 tablespoons coconut milk you can use the remaining liquid part from the can of coconut milk
  • 1/4 cup Medjool dates pitted
  • 4 tablespoons coconut oil
  • 3 tablespoons maple syrup
  • 4 tablespoons cocoa powder
  • 2 teaspoons vanilla

Instructions
 

  • To make the base, add the pecans and pitted dates to a blender. Blend until fully combined and no large chunks remain. Add the cocoa powder and blend until combined. Press into an 8 or 9 inch round springform pan. Set aside.
  • To make the filling, add the soaked cashews, coconut cream, coconut milk, pitted dates, coconut oil, maple syrup, cocoa powder, and vanilla to a blender. Blend on high until fully combined and smooth, this may take up to 5 minutes. Pour over the prepared base.
  • Place the cheesecake in the fridge to set for at least 6 hours or overnight. Slice into 16 servings. Store in the fridge and remove just before serving.
  • Top with chocolate shavings, coconut whip cream, or berries if desired.

vegan chocolate fudge cheesecake