No-Bake Choco Cashew Cheesecake Recipe
2 cups (280 g) raw cashews (covered with water, soaked 8 hours, drained, and rinsed)
¼ cup (60 ml) coconut cream (scooped from the top of an unshaken, chilled can of full-fat coconut milk stored in the refrigerator for 24 hours before use)
¼ cup (20 g) unsweetened cocoa powder
½ cup (160 g) pure maple syrup
1 teaspoon vanilla extract
1¼ cups (125 g) walnut halves
½ cup (89 g) chopped dates
½ teaspoon ground cinnamon
¼ cup (30 g) almond meal, as needed
1Line the bottom of four 4-inch (10 cm) spring-form pans with a parchment paper circle.
2Place the cashews, coconut cream, cocoa powder, maple syrup, and vanilla in a food processor or high-speed blender. Process until completely smooth, occasionally stopping to scrape the sides of the machine with a rubber spatula. Depending on the efficiency of your machine, this could take up to 10 minutes.
3Transfer the mixture into a medium bowl and set aside. Wipe the food processor or blender clean with a piece of paper towel.
4Place the walnuts, dates, and cinnamon in the same food processor or high-speed blender. Process to chop finely and combine until the mixture sticks together when pressed. Be careful not to overprocess or the mixture will become too sticky. If it’s too late and the mixture is too sticky, pulse the almond meal into the mixture. Press down into the prepared pans.
5Place the cashew mixture in the crust and smooth out the top. Place the pans in an airtight container in the freezer for 3 hours until set (this will make what follows less messy), remove the cheesecakes from the pans, and transfer back into the refrigerator until ready to eat.
6Recipe Notes: Serve this cheesecake topped with a simple coulis: Combine 12 ounces (340 g) frozen raspberries or strawberries and 2 tablespoons (40 g) pure maple syrup in a small saucepan and cook on medium heat until the berries fall apart, about 10 minutes. If you don’t like seeds, strain through a fine-mesh sieve before using. This yields approximately 1½ cups (355 ml).
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Stephanie Dreyer (owner of Batch Cooking Club) is a plant-based meal planning expert. Her recipes and meal planning advice have been featured in several publications and online media outlets, including VegNews magazine and VegNews.com, Chickpea magazine, MensHealth.com, Parade and Thrive Global.
Earth of Maria
I’ve never been good at introductions because when they’re needed, I seem to forget every single interesting thing about myself. But I guess we’ll start with the basics. My name is Maria, and I am a twenty year old student from England. I study history at the University of Oxford and live in Brighton, but I was born in Russia and moved to the UK around ten years ago. I’m a vegan foodie (as you can probably tell by this blog), a lover of long walks and somewhere awkwardly between extrovert and introvert. Veganism and healthy eating are a huge part of my life, given that both have helped me overcome an unhealthy relationship with food. Finding balance took a lot of time and patience. But, as with many things in life, hard work proved 110% worth it! Whenever I’m not in the kitchen or working in my room, you’ll often find me at the gym, or at the grocery store looking for inspo for my next recipe.