A vegan cheesecake-type cake, nearly raw (could easily be made raw), soy-free, gluten-free, dairy-free, egg-free... and yet still delicious, smooth, and sweet.

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Recipe Summary

prep:
20 mins
additional:
4 hrs 30 mins
total:
4 hrs 50 mins
Servings:
12
Yield:
1 9-inch cake
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Ingredients

12
Original recipe yields 12 servings
The ingredient list now reflects the servings specified
Ingredient Checklist
Crust:
Filling:
Topping:

Directions

Instructions Checklist
  • Soak cashews in a bowl with water to cover, 3 hours to overnight; drain.

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  • Mix almonds, pecans, dates, 2 teaspoons coconut oil, cocoa powder, and salt together in the bowl of a food processor until finely ground and beginning to form a paste, 1 to 3 minutes. Press mixture into the bottom of a 9-inch springform pan. Refrigerate crust until ready to use.

  • Process cashews in the bowl of a food processor until finely ground. Add banana, cinnamon, nutmeg, and vanilla extract; blend until combined. Add 3/4 cup coconut oil in a thin stream through the feed tube while processor is running until smooth, thin filling forms. Pour filling into crust and place in the refrigerator until set, at least 4 hours.

  • Place chopped chocolate in a heatproof bowl. Heat coconut milk in a saucepan until near boiling; pour over chocolate. Whisk until smooth glaze forms. Pour over cake and refrigerate until set, at least 30 minutes more.

Cook's Note:

Chopped vegan dark chocolate can be substituted with vegan dark chocolate chips, if desired.

Nutrition Facts

584 calories; protein 10.1g 20% DV; carbohydrates 39.2g 13% DV; fat 47.1g 73% DV; cholesterol 0.4mg; sodium 269.8mg 11% DV. Full Nutrition
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Reviews (3)

Read More Reviews

Most helpful positive review

Rating: 5 stars
08/29/2017
Made it yesterday for my husband's birthday and he loved it! He said it is better than cheesecake. Read More
(1)
3 Ratings
  • 5 star values: 3
  • 4 star values: 0
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0
Rating: 5 stars
08/29/2017
Made it yesterday for my husband's birthday and he loved it! He said it is better than cheesecake. Read More
(1)
Rating: 5 stars
04/08/2018
This is sooooooooo good Read More
Rating: 5 stars
11/13/2018
This turned out amazing!!i didn t have quite as many bananas to use and didn t have vegan chocolate so I used the coconut milk with cacao and coconut sugar. I had to actually use 1/2 cup of the coconut milk to make it cover the top. Gave it to my mom for her birthday and she said she would buy pay 35 at the store for something this good. I feel like that s a success. Read More
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