“When Helen Cooks” turns 1 year old and it celebrates!
Today I am especially happy, since my blog is online for 1 whole year! My happiness is indescribable, because during this past year I have put a lot of effort into it and I received a lot of love as well! That’s why I want to sincerely thank you for your support. I am really glad we are together in this journey and we are sharing all these flavors and wonderful smells of our kitchens. So, today I have prepared for you a dessert to celebrate together! This dessert has been one of my favorites long before I started following a vegan lifestyle and I still love it for sure. Have you ever tried a vegan chocolate cheesecake? I really think that you will love it as much as I do!
Dreamy, Chocolate Cheesecake
How could you say no to a vegan cheesecake? This dessert is not only too delicious, but it’s really easy and quick to make, since the only thing you need is a mixer and lots of love. To tell you the truth, I tried several different combinations for the cheesecake base until I concluded in this one, because I wanted to completely avoid the classic flour and replace it with almond flour. Generally, this particular dessert is highly nutritious and filling and it’s good for your festive moments, or even for your regular weekly dessert option, that you can enjoy with your family and the people you love. Are you ready for the most delicious chocolate cheesecake?
No-bake Vegan Chocolate Cheesecake
Equipment
- 1 tart form 27cm
Ingredients
For the base:
- 350 g almond flour
- 120 ml coconut oil
- 100 g coconut sugar
- 60 g cocoa powder
- 50 g almond butter
- 50 ml maple syrup
- 1 tbsp vanilla Bourbon extract
- ⅓ tsp cinnamon
- 1 pinch of salt
For the cream:
- 400 ml coconut cream (we place the can in the freezer and use only the creamy part, removing the liquid)
- 300 g vegan cream cheese
- 200 g couverture
- 50 g coconut sugar
- chocolate chips (optionally)
- Himalayan salt coarse grain (optionally)
Instructions
For the base:
- We melt the coconut oil in a kettle and leave it to cool.
- We place the flour, cocoa, cinnamon and salt in a bowl and mix them.
- We put the coconut sugar, almond butter, coconut oil, maple syrup and vanilla in another bowl and mix them well.
- We pour the mixture from the second bowl into the first one and mix the ingredients very well until we have formed a dough.
- We spread the dough on the form.
For the cream:
- We melt the couverture over a bein-marie.(Check the tip below on how to make your own bain-marie / double boiler)
- We place all the ingredients in a bowl and beat them for about 4-5 minutes with the mixer.
- We spread the cream on the base we have already made.
- We garnish optionally with couverture drops and Himalayan salt coarse grain.
- We place the dessert in the fridge for at least 2 hours and enjoy!
