Paleo + Vegan Chocolate Cheesecake with Chocolate Cookie Crust:
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
A creamy vegan chocolate cheesecake with a chocolate cookie crust made from cashews and coconut cream instead of dairy. Rich and indulgent while staying paleo and refined-sugar-free.
We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 12- 1/2 cup smooth almond butter
- 2 Tbsp organic coconut oil (refined, melted and cooled to almost room temp)
- 1/3 cup pure maple syrup
- 1 tsp pure vanilla extract
- 1/4 cup blanched almond flour
- 1/2 cup raw cacao powder
- 1/4 tsp baking soda
- 1/8 tsp sea salt
- 2 cups raw cashews (soaked for at least 2 hours )
- 1 cup raw cacao powder
- 1 cup coconut cream
- 2/3 cup pure maple syrup
- 1/4 cup organic coconut oil (melted and cooled, refined (to avoid coconut flavor))
- 2 Tbsp lemon juice
- 1 cup frozen cherries
- 2 Tbsp pure maple syrup
- 2 tsp water
- 1 tsp tapioca flour
- 1 cup coconut cream (chilled overnight)
- 1 Tbsp pure maple syrup
- 1/2 tsp pure vanilla extract
At a glance
PER SERVING · TIME 30M
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 20m
- Cook
- 10m
- Sodium
- 33mg
- Total sugar
- 24g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 474mg
- Calcium
- 100mg
- Iron
- 4mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 20M
- SODIUM
- 33MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.