No-Bake Vegan Chocolate Almond Cheesecake


1 + 1/2 cup raw almonds
1/2 cup hazelnuts, roasted and unsalted
1/2 cup rolled oats
1/3 cup cacao powder
18 large medjool dates, pitted
1 tbsp maple syrup
1/2 tsp vanilla extract
1/4 tsp salt


1 cup raw cashews, soaked
1 can full-fat coconut milk
1/3 cup smooth almond butter
1/4 cup maple syrup
1 tbsp lemon juice
1 tbsp liquid coconut oil
1 tsp vanilla extract
1/8 tsp salt


  • Bring three cups of water to a boil. Add cashews to a bowl. Pour boiling water over the cashews and soak for 20 minutes. After, drain water and set cashews aside.
  • Combine almonds, hazelnuts, rolled oats, and cacao powder in a food-processor. Process just until a crumbled mixture is formed. Then, add pitted medjool dates, maple syrup, vanilla extract, and salt. Process again until a sticky dough is formed.*
  • Use clean hands to press the dough into a spring form cheesecake or tart pan. If using a tart pan, be sure to leave a concave center for the filling. 
  • Vigorously shake the can of coconut milk to combine the contents. Then, add all filling ingredients to a blender. Blend until smooth and creamy. 
  • Pour the filling into the crust. Carefully store the cheesecake in the freezer for 4 hours, or until the filling has completely hardened. 
  • Remove cheesecake from the freezer and garnish with desired toppings. 
  • Keep cheesecake stored in the freezer. Allow it to thaw for 10-15 minutes before slicing and serving. 

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