Vegan Chocolate Cheesecake

Vegan Chocolate Cheesecake

Let us start the week with a drumbeat of happy flavors: Cashews, lemons, cacao, coconut oil, cacao butter, coconut milk, etc.

As we go through a tough time due to this pandemic, our stress levels are sometimes hard to keep under control. And a delicious slice of this vegan chocolate cheesecake can put a smile on our faces and relieve our stress.

We need a robust immune system to overcome this covid thing and protect ourselves from contagion. Sugar is not a friend to our health. So try to avoid or reduce your consumption of refined sugar and replace it with healthy options. I am sure you already know that too much sugar is not only addictive but can also cause health problems like obesity, heart disease, diabetes, and much more. The thing is, too much sugar can increase stress hormones like cortisol, which affects your weight, sleep, and hormones. Even menopause symptoms like hot flashes can get worse. But I also know that life without dessert is so dull. The key is to make it healthy.

When I created this vegan chocolate cheesecake, I thought about making the most of healthy ingredients, healthily satisfying my sweet tooth, and nourishing my body at the same time. Never forget that food is medicine! Eating the right foods for your body type can help you regain your energy, get rid of anxiety, depression, and weight problems.

After all, healthy eating it’s about nourishing your body with nutrient-dense foods, so you feel satisfied and energized throughout the day.

The good thing is that this vegan chocolate cheesecake is free of unhealthy fats and refined sugar but nutrient-dense and delicious.

Almost anyone can recreate the recipe because it is easy to prepare. It’s just a matter of soaking, mixing, and tasting.

The secret ingredient for an enhanced chocolate flavor:

My vegan chocolate cheesecake uses cacao butter, which is the secret ingredient that gives my cake that heavenly chocolate flavor.

Tip to reduce the oil content:

I used shredded coconut to help the ingredients stick together—most recipes on the internet call for large amounts of coconut oil.  Women with gallbladder problems would not digest this vegan chocolate cheesecake properly if it contained too much fat. The recommended dose of coconut oil for women with gallbladder problems is only one tablespoon throughout the day. The coconut oil is used to make the cake firm. Shredded coconut also helps in this process.

Coconut flakes are rich in fiber and are an excellent addition to a balanced diet. They also contain oil, but not as much as pure coconut oil.

To make this vegan chocolate cheesecake, you will need:

• a 15 cm (6 inches) springform pan
• food processor.

I also used a high-powered blender for the filling, as the final texture is fluffier than in a food processor.

Tip for a delicious vegan chocolate cheesecake:

This delicious treat needs to be made a day in advance to allow all the flavors to combine.

Ingredients for eight very generous slices of vegan chocolate cheesecake,

Preparation time 20 minutes:

Note:

Whenever you can opt for organic ingredients to reduce exposure to pesticides and herbicides. Even if you are on a budget, you can do this. Remember to choose quality over quantity because your health is your top priority. Only when you take care of yourself can you take care of others.

For the gluten-free chocolate cheesecake base:

• ¾ US cup (100 g) walnuts – you can also substitute pecans or almonds for the walnuts.
• Two heaped tablespoons of shredded coconut,
• Five Medjool dates
•  One teaspoon organic extra virgin coconut oil
•  Five tablespoons coconut milk
•  Two tablespoons of lemon juice.
• Lemon zest from 1 lemon

Note: Use organic or untreated lemons for this vegan chocolate cheesecake to keep the zest edible.

For the first layer of filling:

The first layer of this vegan chocolate cheesecake is a refreshing lemon filling.

• ¾ US cup (100 g) raw organic cashews, soaked overnight,
• 3 Tablespoons coconut milk (about 60 ml)
• 3 Tablespoons maple syrup. Since I prefer the lemon flavor, I do not want to add too much maple syrup.
• Two teaspoons vanilla extract
• 2 Tablespoons lemon juice (about 40 ml).
• One teaspoon coconut oil
• Lemon zest from 2 lemons. Set aside some lemon zest for garnish.

Note: If the filling is too thick, add coconut milk 1 to 2 tablespoons at a time and taste to get the lemon flavor.

For the second layer of filling:

The second layer of this vegan chocolate cheesecake is the chocolate filling.

• ¾ US cup (100 g) raw organic cashews, soaked overnight
• One teaspoon coconut oil
•  One tablespoon cacao butter
•  Two tablespoons organic raw cacao
•  Four tablespoons maple syrup
•  Five tablespoons coconut milk
•  Two teaspoons vanilla extract
•  One teaspoon lemon zest.

Prepare the chocolate cheesecake base:

• Blend all the ingredients for the base except the lemon zest in a food processor.
• When they stick together, add the lemon zest and pulse. I chose to add the lemon zest last to preserve the essential oils in the lemon.
• Line a 6-inch (15 cm) springform pan with parchment paper and grease it with a bit of coconut oil. Put the base in the mold and spread it evenly with your fingers or a spoon. Place the pan in the refrigerator while you prepare the filling.

Prepare the first layer of this vegan chocolate cheesecake filling.

• Place all the filling ingredients except the lemon zest in a food processor or high-powered blender.
• Blend until everything is smooth and creamy. Adjust the sweetness and lemon flavor to your taste. This step may take 5 minutes or longer. It depends on how powerful your food processor is. Once you have achieved the desired looseness, add the lemon zest and pulse.
• Pour the filling over the crust and refrigerate for at least 20 minutes, as we need a firm consistency to pour over the chocolate layer.

Prepare the second layer of this vegan chocolate cheesecake filling:

• You follow the steps for the first layer, but use the ingredients for the chocolate filling.
• Pour the filling over the top and refrigerate overnight.

Tip to keep the weight off

Since this vegan chocolate cheesecake is rich but healthy, remember “moderation is the key to everything,” even when it comes to healthy foods.

Enjoy a slice of this vegan chocolate cheesecake in the first part of the day, so you have enough time to consume the calories and reach your weight maintenance goals.

Serving Tip:

Let the vegan chocolate cheesecake sit out of the freezer for 30 minutes before serving.

This dessert is so refreshing and nutritious. It will keep in the fridge for at least four days.

If you recreate this recipe, let me know by sharing your pictures on Instagram and tagging them with the hashtag #healthywomanstyle.

Until next time, let your hair down and make the most of your days.

I wish you all the best,

Gabby

Disclaimer:

The content of this blog should never be used as a substitute for medical advice from your doctor or other qualified healthcare professional.