Chocolate Cheesecake
Indulge in the ultimate chocolate delight with this easy raw chocolate cheesecake! It features a dense, chewy crust and rich, fluffy filling that melts in your mouth! This chocolate cheesecake recipe is a chocolate lover’s dream. Watch the video below for more details!
Servings: 12 slices
Calories: 189kcal
Ingredients
Cheesecake Crust
- 1/2 cup sunflower seeds
- 1/4 cup pumpkin seeds
- 1 cup Medjool dates pitted
Cheesecake Filling
- 2/3 cup coconut cream*
- 3/4 cup Medjool dates pitted
- 1 cup cocoa powder
- 1 cup coconut sugar
- 1/4 cup cacao butter melted
- pinch sea salt
Instructions
- Process the cheesecake crust ingredients. Add the sunflower seeds and pumpkin seeds to a food processor bowl fitted with an S blade and process until the seeds are coarsely ground. Be careful not to over-process the seeds; they should retain some texture. Add the dates to the food processor and process until all the ingredients begin to stick together. The mixture will be tender and slightly crumbly, but it should be sticky enough to hold together when you press it between your fingers. If it's too dry, pulse it a little bit more.
- Press the mixture into a springform pan. Transfer the crust mixture to a lightly greased 6-inch/15-cm springform pan and press it firmly into an even base layer and edging. I like to have the crust higher up the wall sides to create a rustic effect, but it's optional. You can simply press the mixture evenly along the base for a classic flat cheesecake crust.
- Blend the cheesecake filling ingredients. Add all the cheesecake filling ingredients to a high-speed blender and blend until completely smooth.
- Assemble the cake. Pour the filling on top of the crust in the springform pan and spread it evenly, smoothing out the top. Tap out any air bubbles.
- Freeze. Cover the springform pan with a piece of paper towel (to trap any condensation), then double-wrap the entire springform pan with plastic wrap to preserve the cake's taste and texture. Transfer the wrapped cake to the freezer for at least 6 hours, ideally overnight. The more frozen the cake, the easier and cleaner the removal from the springform pan.
- Serve. Once set, remove the chocolate cheesecake from the springform pan. Let it thaw briefly, for 10-15 minutes, before serving.
- Store. Leftover chocolate cheesecake keeps well in an airtight container in the freezer for up to 1 month.
Video
Notes
*You can use canned coconut cream but raw coconut cream made from fresh coconuts is a better option for a truly raw cake. If using canned coconut cream, you can also use the cream from 2 (14-oz/400-ml) cans of full-fat coconut milk. To obtain the cream, place the cans of coconut milk in the coldest part of the refrigerator overnight. Make sure not to shake or tip the cans to encourage the separation of the cream and liquid. Once chilled, remove the cans from the refrigerator. Scoop the coconut cream that has risen to the top of the cans and leave the liquid at the bottom behind.
**Nutrition information is approximate and may contain errors. Please feel free to make your own calculations.
Nutrition
Serving: 1of 12 | Calories: 189kcal | Carbohydrates: 29g | Protein: 3g | Fat: 9g | Fiber: 5g | Sugar: 19g