Triple Chocolate Cheesecake

This triple chocolate cheesecake was Tom’s favorite for the year. The consistency is kinda like mousse and, luckily for me, the recipe is super easy (9 simple ingredients).
Since this is a nut-heavy recipe it’s not accessible to everybody, I’m sorry. I will try to balance my love for wholesome vegan recipes with my love of service in providing an array of accessible vegan recipes everybody can enjoy. So, if there is anything you wanna see more of let me know.

triple chocolate cheesecake

Base

1 cup pecans
1/4 cup cacao powder
1/2 cup soft dates, pitted

1. Add all ingredients to a high-speed food processor and blitz to form a sticky mix, and then Press base into the bottom of the desired cake tin (lined, if not silicone)

White chocolate layer

1 cup raw cashews, soaked 4 hours
1/3 cup vegan white chocolate chips, melted
1 tsp vanilla extract
1/2 cup coconut milk
Pinch salt

1. Drain cashews. Rinse. place in a high-speed blender with remaining ingredients and then blend until very smooth. Pour over base and set in freezer 40 mins.

Dark chocolate layer

1 cup raw cashews, soaked 4 hours
1/3 cup vegan dark chocolate chips, melted
1-2 Tbsp maple syrup, optional
1/2 cup coconut milk
Pinch salt

1. Drain cashews. Rinse, and place in a high-speed blender with remaining ingredients and blend until very smooth. Pour over base and set in freezer 5+ hours.
2. Remove cake from freezer and tin/mold, then Allow to defrost slowly in the fridge, and then decorate as desired.

by @panaceas_pantry

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