I love cooking but when the recipe takes a lot of effort, I am the first to give up. I was not a fan of cheesecakes because to me every recipe looked like a lot of effort. But we do not have an oven in our rental apartment. Just the induction cooking. So, I am trying raw, sweet recipes since spring now.
When I tried this AMAZING cheesecake, I couldn’t believe what I have been missing. This was so easy to make and the taste of chocolate melting in your mouth is so addicting.
The base is made with oats, almonds, dates and coconut oil. I have not tried toasting the almonds but will try next time. TIP: If you want to make it extra you can add orange zest in the base.
The cheesecake layer is made with soaked cashews, coconut milk from the can, melted chocolate and dates.
How to make chocolate cheesecake?
First blend the oats and almonds. Then add the softened dates and coconut oil. When the batter is sticky, press it in a lined 8-9 inch pan (about 20-22 cm).
Blend all the cheesecake ingredients in a high speed blender and pour the mixture over the base.
Let it sit in the fridge for at least 2 hours.
Add toppings of your choice and enjoy!
If you try this chocolate heaven please let us know on the comments below. Don’t forget to tag us on your pictures @bimorah, we would love to see your pictures.
More recipes you might like:
This Chocolate Cheesecake, no bake [vegan+gluten free] is ultra-rich and super creamy. It is so easy to make and the best part is it doesn’t require baking skills. It is healthy and is made with only 7 ingredients. If you love coconut and chocolate, this cheesecake is for you!
Preparation time: 15 minutes
For the base
- 1/2 cup almonds
- 1 cup oats
- 8 Medjool dates, pitted and soaked for 15 minutes in warm water
- pinch of salt
- 3 tbsp coconut oil, melted
For the chocolate cheesecake layer
- 1 (14-ounce or 400 ml) can full-fat coconut milk
- 2/3 cup cashews, soaked overnight
- 3 Medjool dates, pitted and soaked for 15 minutes in warm water
- 90 gr dark chocolate (3.1 oz)
- Place the almonds and oats in a food processor and blend until the nuts and oats are nicely crushed.
- Add the medjool dates, coconut oil and a pinch of salt. Blend again until a sticky mix forms.
- Press this into a lined cake tin (8 inch) and place it in the freezer.
- Melt the chocolate bar in the microwave or using other methods.
- Place the cashews and coconut milk in a blender and blend until smooth. Add the medjool dates and melted dark chocolate and blend again until creamy.
- When done, take the base layer out of the freezer and pour the chocolate mix over it before putting it again into the freezer.
- Let it sit in the freezer for about 2 hours before serving or in the fridge for about 5-6 hours.
- Enjoy it with berries or any toppings of your choice.