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Vegan Chocolate Fudge Cheesecake

Laura Brining
Rich and velvety Chocolate Fudge Cheesecake!
5 from 1 vote
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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.