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Posted in Chips, Crackers, and Snacks on 2016-01-21
Difficulty 5 minutes Serves 4 small cheesecakes or 1 large
A super delish, vegan vanilla and chocolate cheesecake by Priscilla Soler of Gastrawnomica that seriously tastes like a piece of heaven! If you're always the one who can never decide between chocolate and vanilla, this recipe makes it really easy for you by delivering BOTH in each bite. Enjoy!



1 cup pitted dates

1/2 cup almonds

1/4 cup pecans

1/4 cup coconut flour

3-5 Tbsp water


3 cups soaked raw cashews

1 block silken firm tofu (optional *not raw* but makes it creamier)

1/2 cup coconut oil, melted

2 tbsp vanilla extract

1/3 cup plant-based milk (soy or almond are best)

1/2 cup maple syrup or coconut nectar

5 stevia drops

1/4 cup cacao powder


Chocolate sauce or chocolate squares, mulberries..


Prepare the crust by processing the dates, nuts and coconut flour in your food processor or vitamix. Add the water as needed, until you have a sticky consistency. Transfer mixture to a cheesecake pan and leave in the freezer while you make the filling.

Blend the cashews, melted coconut oil, maple syrup, milk, vanilla and stevia drops until you have a very creamy consistency. Divide mixture and save half to make the chocolate layer.

Spread vanilla mixture over the crust and freeze. Meanwhile, prepare the chocolate mixture by mixing the other half with cacao powder until smooth. Remove cheesecake from freezer and top with the rest of the mixture.

Freeze for 24 hours. Once ready, leave outside the freezer for 5 minutes and remove from pan while frozen.

Top cheesecake with your favorite fruits or any other topping you want. This holds really well if left in the fridge but you can also put it back on the freezer if you won