Black Cocoa Vegan Cheesecake
This black cocoa vegan cheesecake is an easy dramatic dessert, with rich black cocoa, vegan and dairy-free, and high in fiber and mood-boosting magnesium thanks to buckwheat and coconut butter.
Servings: 16
Calories: 215kcal
Ingredients
Crust
- 1 cup buckwheat groats (Soak in water overnight with dates, and rinse the next day when you are ready to make the recipe.)
- 1 cup walnuts or your favorite nut or rolled oats
- 8 dates
- 1 teaspoon cinnamon
Filling
- ¾ cup coconut butter (make 1 cup by blending up 2 cups shredded coconut in a high-speed blender)
- ¾ cup coconut cream Refrigerate a can of full fat coconut milk, and scoop out the solid portion, that is the cream to use in this recipe. You'll get about ½ cup per can.
- ¼ cup black cocoa Use dutch cocoa if you can't find black; look for Ghiradelli or Valhrona brands
- ¼ cup walnuts
- ¼ cup maple syrup
- 1 teaspoon brewed coffee (optional)
Chocolate Drizzle
- 2 tablespoon maple syrup
- ⅓ cup black cocoa
- 2 tablespoon coconut oil (melted)
Useful Equipment
Instructions
Prep
- Line a loaf pan with parchment paper
- Soak dates in just-boiled water for 1 hour. Strain, rinse and pit the dates.
- Make the coconut butter (or use store-bought). TO make it, blend up 2 cups of shredded coconut to make 1 cup coconut butter. Store refrigerated - it makes a wonderful dip or cookie frosting.
Make Crust
- In a food processor or a strong blender, process the crust and press it into a parchment-lined loaf pan.
Make the Cheesecake
- Blend up the filling mixture. Pour it onto the crust and freeze covered in the freezer for at least 6 hours but overnight is better if you want clean slices.
Make the Drizzle
- Stir up ingredients in a bowl. Adjust texture by adding more syrup or more cocoa if need be. You want it thick but pourable.
- To serve, drizzle with a frosting.
Storage
- I keep it refrigerated 3 days, and then freeze left-overs. The frosting needs to be made fresh each time.
Notes
Coconut Butter - You can buy this in a jar, but it's expensive so it's better to make it in your blender. It's easy to make at home, just blend up a fresh bag of shredded coconut, unsweetened. A cup of shredded coconut blends to about ½ a cup of coconut butter. It makes a wonderful dip or frosting for cookies as well as adds structure to this cheesecake. Here's my detailed recipe on how to make coconut butter, both vanilla and chocolate.
Nutrition
Calories: 215kcal | Carbohydrates: 21g | Protein: 4g | Fat: 14g | Saturated Fat: 6g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 1g | Sodium: 5mg | Potassium: 214mg | Fiber: 4g | Sugar: 7g | Vitamin A: 3IU | Vitamin C: 1mg | Calcium: 29mg | Iron: 1mg
