Raw Cocoa & Coconut Vegan Cheesecake


Pic taken by Anja Lamprecht from Annikoo Photography at our Yoga Brunch Club in the Garden Route

Simple, delicious and just too good not to share... This raw baby sure knows how to tantalize the taste buds Enjoy! Grounding, or for the crust

1 cup coconut flour 

¼ cup & 2 tablespoons raw cocoa powder 

3 tablespoons molasses  

1 pinch sea salt


Substance, or for the filling 

2 cups raw cashews, soaked and rinsed  (soak for 4 hours in room temperature water or 15 minutes in hot - not boiling - water)

¼ cup & 2 tablespoons peanut butter

½ cup coconut oil, melted 

½ cup molasses

½ cup cocoa powder 

½ cup water 

½ teaspoon salt 

For the sauce à la chocolate

⅓ cup coconut oil, melted 

¼  cup molasses 

¼ cup cocoa powder

1. Grounding: Blend all ingredients together in a food processor until it starts to come together. Press the crust into the bottom of desired pan, about ¼ inch thick.  Set aside while you making the filling

2. The substance: In a food processor or mixer blend together cashews, molasses, water and salt. Mix until totally smooth, scraping down the sides of the processor as necessary. Add cocoa powder, peanut butter and coconut oil to the cashew mixture and blend them all together, scraping down again, until mixture is uniformly combined

3. Scoop or pour the filling on top of the crust(s). Stick the cheesecake in the freezer until solid all the way through (at least 2 hours for individual cheesecakes, 4ish hours for a large cheesecake)

4. Once frozen, remove the cheesecake from the cheesecake tin. If using a silicone mold they will easily pop out. If you have a muffin tin, run a sharp, hot knife around the edges of each cheesecake, flip the tin upside down and give it a few gentle taps against the counter. They should start to slowly side out at this point. Be patient, gravity is on your side, as is all of that coconut oil! If a few minutes have passed and the cheesecakes are still refusing to drop, use a lighter to heat the bottom of the tin briefly; the heat will help release the cake 5. Make your sauce, allow it to cool and pour it over your masterpiece 6. Don't forget to add your touch in which ever way you please... (I used edible flowers) Voila! Absolutely divine... Plus, good for you, and good for the earth too! Xxx

malaika@vivalamielie.com | +27 83 311 6791
Currently in: Garden Route, Western Cape, South Africa

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