I truly belong in a chocolate lovers support group. I few weeks ago I starting feeling a bit sick from eating too many raw brownie bites in order to keep me going on a crazy schedule and fill in for some missed lunches. I’ve successfully avoided chocolate with evaporated cane sugar, but I think I overdosed on cocoa and dates. So I took a break. It felt good. And then Valentine’s Day crept in. Hence this raw chocolate cheesecake.
So here I am playing with cocoa and cacao (raw version of cocoa) again. This recipe is still in the expermental stages, but geeze, it tasted good the first time out of the gate. So here is my foray into raw chocolate cheesecake.
I prefer avocados in this recipe because they are less expensive, and I like the consistency of creamed avocados. But it’s up to you. Take a gander at the headnotes for all my suggested substitutes.
I’m on some pretty tight deadines with projects and book stuff, so I hope you’ll understand if I run now. And shower your love on someone today. Even if it’s just a smile for someone who looks down. It really works. xoxo.
Raw Chocolate Cheesecake {dairy free}
Hazelnut substitute: If you don't have hazelnuts for the crust you can sub another nut such as almonds or walnuts, or a seed will work as well. I prefer walnuts since they provide a softer bite. I also add a pinch or two more of salt because I like the crust a bit saltier, so salt to taste if you want just the right flavor in the crust layer. Cashew substitute: If you don't have cashews, can't eat them or don't like them, substitute 1 ripe banana and 1 small ripe avocado for the 2 cups of cashews, or 2 small avocados for the 2 cups of cashews. I imagine 2 bananas would work well also, but it will change the flavor. I've also subbed just one avocado and it was great, just a bit sweeter. When I use 2 avocados, I add a bit more cocoa powder and maple syrup (about 1 tablespoon of each). Glaze: For the glaze, you can sub in an unrefined oil such as avocado oil, or butter or ghee. If you use butter it may not be as runny as the version with oil, but you can spread it across the cake without issue. You can also gently melt sweetened chocolate with about 2 tablespoons or so of oil or butter for a harder glaze (more of a ganauche). Pan: I use an 8-inch springform pan, but I imagine a 9-inch will work as well, or you can use a silicone pan or another option is to make them as mini-cheesecakes in muffin liners in muffin pans (they probably make about 12 to 14 mini-cakes). Nut butter: As for the nut butter, almond butter or other nut or seed butter is a good sub. I made my own hazelnut butter by processing 4 ounces of raw hazelnuts, but even ground flour would probably work. Just make sure to process the cake filling for a while to get it smooth and creamy. Cacao vs Cocoa: Cacao is the raw version of cocoa powder. If you don't have cacao (raw chocolate powder), you can use unsweetened cocoa powder. High-speed blender vs food processor: I much preferred using my food processor for all the tasks here, but you can also use a high-speed blender. I just found it easier to scoop out the batters from the food processor container vs. the blender container.
Servings: 10 servings
Calories: 558kcal
Ingredients
Crust Layer
- 5 ounces raw hazelnuts or other nut or seed
- 6 tablespoons unsweetened cocoa powder or cacao powder
- 3 tablespoons maple syrup
- 1 teaspoon vanilla extract
- 1/8 teaspoon salt or to taste, I tend to add closer to 1/4 teaspoon
Cheesecake layer
- 2 cups raw cashews soaked for 4 hours, or 2 small ripe avocadoes (just flesh)
- 1/2 cup maple syrup
- 1/2 cup almond milk or other nut or seed milk, or water in a pinch
- 1/2 teaspoon salt
- 1/2 cup coconut oil
- 1/2 cup hazelnut butter
- 1/2 cup unsweetened cocoa powder
Chocolate gaunache glaze
- 1/4 cup oil coconut or other oil
- 1/4 cup maple syrup
- 1/4 cup unsweetened cocoa
- 1/2 teaspoon vanilla extract
- pinch of salt
Instructions
- Place the hazelnuts into a food processor and process the hazelnuts into hazelnut a course flour. I like it very fine, but if you like crunching on nuts in your crust you can make a courser flour blend. I also process the hazelnut butter at this step using my food processor and then put it aside for later. When I use walnuts instead of hazelnuts, I process them into small pieces instead of flour.
- Process the crust ingredients in a food processor. Be careful not to grind it into butter though or it will be a gooey mess.
- Use your fingers or a spatula to press crust into a springform pan.
- Process the cashews (or avocados), maple syrup, almond milk, and salt until very smooth, and then add the remaining cheesecake layer ingredients to the mixture and process until creamy and smooth. Use a spatula to scrape the sides down.
- Use the spatula to transfer the cheesecake layer to the top of the pressed crust.
- Place the cheesecake in the freezer for 4 hours.
- Prepare the chocolate glaze by combining all the ingredients in a bowl that can be placed over a small saucepan of simmering water.
- Gently melt the glaze over water simmering in a saucepan for a few minutes.
- Take the cheesecake out of the freezer and spread or pour the chocolate glaze across the top of the cake. Allow some of the glaze to drizzle over the sides (because it looks great!)
- Freeze for at least 10 minutes. It's ready to serve, however I think it tastes even better after being in the freezer a few more hours, or even overnight.
- Serve frozen or leave it out for a few minutes to slice. Store covered in the freezer for a few weeks.
Nutrition
Calories: 558kcal | Carbohydrates: 38g | Protein: 11g | Fat: 45g | Saturated Fat: 14g | Sodium: 170mg | Potassium: 572mg | Fiber: 7g | Sugar: 21g | Vitamin C: 1mg | Calcium: 129mg | Iron: 4mg
Hello,
thank you for the recipe, I cannot wait to make this cake. 🙂
Just one question: would it be ok if I use the same amount of cocoa butter instead of hazelnut butter?
Thank you for your answer.
It is quite decadent! I’m now thinking of making it 🙂 I don’t know if you can sub cocoa butter for hazelnut butter. It’s possible though but just haven’t tested it.
This recipe is completely amazing! Probably the best since starting SCD 3 years ago. Obviously we are doing the beyond diet! I did use honey! And also needed to make a few adjustments due to what I had on hand. Pecans and cashew butter instead of the hazelnut! The crust almost didn’t make it into the pan because that alone was so yummy! Thank you for creating such amazing recipes for our families! I do have a cookbook of yours that I use regularly!❤️
Thank you! Congratulations – Lucky you to be able to tolerate chocolate 🙂
how do you process hazelnts or walnuts into butter?? thanks in advance..
I’ve never processed either of those nuts, but you just add them to a food processor and let it run for a few minutes, until it creamy like nut butter.
Hi! Can I do a half cashew half avocado recipe? As in…can I substitute 1 avocado for 1 cup of cashew?
I’d love to make this for my baby’s birthday. I just love your recipe!
It is a versatile recipe for sure, so yes, I haven’t tried it but I think you can sub avocado for sure.
Has anyone tried using dates in the crust?
This was absolutely delicious! my glaze did not stay lovely and glossy like yours though….Was also wondering if anyone knows how many calories per serving? Thanks for an awesome recipe!
I have made this a couple times and now have changed them to chocolate bars. I no longer include the crust, as my children didn’t care for it. So i put the cheesecake layer in a baking dish lined with parchment paper. Then I just follow the rest of the directions, and cut them up in little squares. I store them in the freezer. They are very good straight from the freezer!
Great idea! Another thing you can do is use a cookie recipe or pie crust recipe for the bottom of the cake. I might try this!
Is it possible to substitute honey for the maple syrup in this recipe? Honey is typically the only sweetener that I use.
Yes, absolutely!
Just made this awesome cheesecake. My 15 yr. old can’t believe it does not have cream cheese in it. I didn’t make the glaze as that would have made it too rich for us. It looks and tastes great with out it. Thank you so much for giving me a “cheesecake” I can enjoy without the dairy issues. Delish!
Good to hear! Thanks!
This is THE best dessert, I have ever eaten. Thank you so much for creating such healthy, delicious dessert options.
Aw, thanks! I love it too.
I just made this and all I had was a pie metal pan to put it in. Its in the freezer now, do you think ill have trouble taking it out? Everything tastes great, so I hope it comes out!
Should be ok. Sorry I’m late to this comment!
Hi! I made this for Christmas Eve dessert (with Avacados) and it never set. I’ve been racking my brain why it didn’t turn out. I’ve followed the recipe to the “T” except after the fact I realized I accidentally forgot the 1/2 cup of hazelnut butter. I don’t know how that could so drastically affect the turnout if this. Any suggestions. Thanks so much!!! 😉
Did you freeze it? I make it with avocados and it thickens well once frozen for around 4 hours. Maybe you needed more freeze time?
Yes froze it for well over 4 hours. So disappointing.
This was Amazing! I have really been missing things like this!
Really rich, and the cheesecake layer is the best 🙂 I made mine with avocado.
Thank you!
Yes, one of my faves as well 🙂
I just made this cake last night for a dinner party! It was AMAZING!!! Thank you so much for sharing this great recipe!
Thanks! Now I want to make it 🙂
Do you roast the hazelnuts to remove the skins? Or is there another non-roasting method?
Yes, I roast them for about 10 minutes at 350F, or until the skins start to blister a bit. Cool them and then remove as much of the skins as possible using your fingers (or wear gloves if they’re still hot).
Thanks!
Your recipe looks lovely. I personally wold try adding some vanilla extract to the chocolate cheesecake filling to enhance the chocolate flavour. Make some lovely vanilla paste by drizzling 100g – 200g agave necter/maple syrup/honey and six fresh plump vanilla beans in a food processor, making sure to trim the hard ends of the beans. Simply blend until you have a smooth whole vanilla bean paste which tastes amazing. Store in the fridge and use in recipes that call for vanilla extract. Buy vanilla beans on-line to save money. Make sure the vanilla is a fresh grade A same some beans are partially dried and do not taste as strong. Enjoy!!
This cake is definitely amazing!! A total hit in my house (like all your other recipes :)) I left my a few minutes out before serving and it taste like a delicious mousse, so good!
Thank you so much for all your recipes!! I can’t wait to get your book 🙂
Thanks! yes, it makes great mousse as well!
This chocolate cheesecake looks amazing!
it is!
Oh my god, this looks absolutely incredible! I love that all the ingredients are totally normal and easy to find. This recipe is going to make a lot of people very happy – I can’t wait to make it! So excited about your book! Love your photos and site design. 🙂
Thanks Alanna!
Thanks for such a fantastic recipe! I’ve made it three times, and it has been loved by vegans and omnivores alike. My boyfriend said it’s one of his favorite desserts ever. My adaptations (and lots of gushing over your site here): http://www.bojongourmet.com/2013/04/raw-vegan-chocolate-cheesecakes.html
Thanks again!
Thanks!
I’m making this for a birthday this week and want to prepare it ahead of time. Just to clarify, is this served frozen, like an ice cream cake?
Good question! Yes, you can serve it frozen, it should be fairly easy to cut, or leave it out for a few minutes before slicing.
Wow that looks so ridiculously good that I haaaaaaaave to make it. I love that is it totally dairy and wheat free. Yipeeeeeeeeeee!
me too!
Can I follow your cheese cake recipe with out the coca powder and the chocolate on the top? ( can’t eat chocolate , trigger my migraine . Thank you
hmmm. it does have a nice flavor before adding the cocoa, but I’m not sure about the final product. I would use the other raw cheesecake recipe in that case (raw blackberry cheesecake)
I, too, can not have chocolate due to migraines and the caffeine content, have you used carob before. When ever a recipe calls for chocolate chunks or cocoa powder I use carob instead, can be found at most natural food stores 🙂
I have a dear friend who suffers from celiacs and a myriad of tummy issues. I’m always on the lookout for treats I can bake for her and this may fit the bill. The only ingredient that would be questionable for her is the maple syrup. How do you think Xylitol would work in this recipe? I’ve never baked with it so I’m not sure if you could sub it cup for cup. Do you have any experience with Xylitol? Any info or recommendations you can make would be greatly appreciated.
Hi Aimmie. I don’t have experience with Xylitol but I am curious. I think small amounts of another sweetener would work fine in the crust and glaze, but not sure about the larger amount needed in the cake layer. That said, you could swap the cashews for banana (soft) and that would be a really great natural sweetener that might allow you to avoid needing so much sweetener (1/2 cup of maple syrup or honey). Hope that helps!
As someone with a sensitive stomach, I have to be careful with xylitol. It causes stomach upset in me and my daughter in anything more than minuscule amounts. I would do better with small amounts of maple syrup or honey, or banana or date as suggested above, although any sweetener can offset a sensitive system. But as a once in a while treat taken with digestive enzymes, I think this cake would go over well 🙂
I used brown rice syrup and liquid stevia drops to create the consistency and sweetness of maple syrup. I can t have fructose so I am used to experimenting. It was really yummy:)
Good to hear your subs! thanks for sharing what worked for you. I hadn’t thought to sub with stevia but I imagine it works well. Best wishes.