This blackout no bake chocolate cheesecake is an easy dramatic dessert, with rich black cocoa, vegan and dairy-free, and high in fiber and mood-boosting magnesium thanks to fresh homemade coconut butter.
Cuisine: vegan, dairy-free, gluten-free
Keyword: black cocoa cake, blackout cake, easy healthy cake, holiday dessert, no bake cakes, vegan cheesecake
Does it keep?: freezer-friendly
Author: Dee Dine
no bake crust
2/3cuphazelnut meal(or almond meal - find it in the bakery section at your grocery store)
Soak the dates either overnight or at least 4 hours. Line 4-inch square pan with parchment.Make your coconut butter (unless you a bought a jar). To make it, in a high-speed blender - I use a Blendtec Twister jar (see my Instagram highlights "Making CB" for a demo) - add 2 cups of shredded coconut, unsweetened. Blend about 3-4 minutes or until you have a buttery texture.
Mix crust ingredients in a small bowl, using a fork. You want a sticky texture. If it seems too dry and crumbly, add a touch of maple syrup if you don't mind increasing the sweetness, or even water.Press into the bottom of parchment-lined 4-inch square pan. Pop crust in freezer while you make the chocolate cheesecake layer.
Make the Cheesecake
Blend the coconut butter, maple syrup, and black cacao powder in a blender until smooth. Pour on top of your crust and freeze, probably overnight but at least 4 hours. You want it hard enough to be able to pull it out of the pan without it collapsing.We cut ours into 16 (1-inch) mouth-popping bricks, but you can also cut them into four 2-inch square chunks to serve as a formal dessert.Either way, keep them frozen until ready to eat.
To serve, allow to thaw about 10 minutes, then drizzle with a frosting.
Make the Frosting
Stir up ingredients in a bowl. Adjust texture by adding more syrup or more cocoa if need be. You want it thick but pourable.
The cheesecake is freezer-friendly, just cover it so it doesn't get freezer burn. The frosting needs to be made fresh each time.