For all the coconut lovers out there, this is the recipe for you! This vegan cheesecake has a beautiful caramel-y date bottom, a creamy coconut middle layer with a fluffy chocolate mousse topping. The consistency is so similar to regular cheesecake that most people would have no idea that its dairy free! Even better, you don’t have to bake this cake!
This cake will keep in the fridge for up to 1 week or in the freezer for a few months. I like to store mine in the freezer and cut off a slice when I feel like a little piece of heaven. I will let it sit out for about 15-20 minutes, then it is the perfect eating consistency (if you keep it more on the frozen side its basically like eating ice cream cake.. its a win, win). I hope you enjoy this recipe! It is definitely one of my favs, there will be many more vegan cheesecakes to come! Because they really are the best thing ever… whether you are vegan or not.
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Chocolate Coconut Cheesecake (Paleo | Vegan)
Ingredients
- BOTTOM LAYER:
- 10 soft
- medjool dates
- 2 tbsp almond butter
- 1/2 cup unsweetened shredded coconut
- MIDDLE LAYER:
- 1 1/2 cups of coconut cream (top of the can)
- 1/4 cup maple syrup
- 1/4 cup melted coconut oil
- 2/3 cup cashews
- 1/2 cup coconut yogurt (I used Maison Riviera)
- 1/3 can coconut milk (bottom of the can)
- 1 tsp vanilla
- CHOCOLATE TOPPING:
- 1 1/2 cups almond milk
- 8 dates
- 1/4 cup cacao powder
- 1/3 cup shredded unsweetened coconut
- 1/3 cup melted coconut butter
Directions
- Step 1 Starting with the bottom layer, mix together the dates, almond butter and shredded coconut in a food processor or stand mixer until a soft dough forms (if your dates aren’t soft, you will need to soak them in hot water for at least a half an hour prior to using them). Press the bottom mixture into a springform pan greased with coconut oil and pop into the freezer.
- Step 2 Mix all of the ingredients for the middle layer together into a high speed blender (make sure the coconut butter is melted) and pulse until it is smooth and creamy (you don’t want any lumps or bumps). Pour this mixture into the springform pan on top of the bottom layer and place it back into the freezer.
- Step 3 Place all the ingredients for the chocolate layer into the blender and pulse until the mixture is completely smooth and velvety. Pour the chocolate mousse over the coconut middle layer.
- Step 4 Top the cake with shredded coconut and vegan chocolate chips or cacao nibs. Let the cake set in the freezer for at least 5 hours before cracking it open.
