It’s raw, vegan, gluten-free and all organic just like all my recipes!

Raw chocolate cheesecake is one of my favorite desserts.

I used less cashew this time compared to the usual recipes in order to get a lighter texture and taste!

Ingredients

Crust

Almond pulp (from 1 cup almonds)

1 cup desiccated coconut

1/4 cup maple syrup

Cacao nibs (optional)

Simply combine and spread onto a cheesecake pan.

Filling

1/2 cup cashew soaked for at least 4 hours

1/4 cup coconut cream

2 tsp coconut oil

2 tbsp maple syrup

1 tsp vanilla extract

Blend all ingredients together and spread on top of the crust. Freeze.