Grain-free & Vegan Chocolate Chip Cheesecake
As I start to write a caption for this recipe, those three words seem to suffice: Chocolate Chip Cheesecake…
But in all seriousness, I will always be a cheesecake girl through and through! Unfortunately, dairy does not love me, and yet you don’t miss it at all in this recipe! So delicious and free of those inflammatory foods that one might be intolerant to. Enjoy!
Grain-free & Vegan Chocolate Chip Cheesecake
Serves 8 to 10
Gluten-free, Grain-free, Dairy-free, Soy-free, Vegan
For the crust
1¼ cups almond flour
¼ cup coconut sugar
¼ cup raw cacao powder or unsweetened cocoa powder
2 tablespoons arrowroot starch
⅓ cup melted coconut oil
For the filling
¾ cup full-fat coconut milk
1¼ cups raw cashews, soaked for at least 4 to 6 hours (or ideally overnight), drained and rinsed
1 cup coconut cream
1 (8-ounce) package vegan cream cheese, room temperature
½ cup maple syrup
2 tablespoons arrowroot starch
1 teaspoon vanilla extract
¼ teaspoon sea salt
1 cup dairy-free chocolate chips (I suggest Enjoy Life brand)
Directions
1. Preheat the oven to 350°F. Spray an 8-inch round springform cake pan with cooking spray.
2. In a large bowl or stand mixer, mix the almond flour, coconut sugar, raw cacao powder or unsweetened cocoa powder and arrowroot starch. Stir to blend. Start beating on medium speed, slowly incorporating the melted coconut oil, increasing the speed and continuing to beat until a crumbly dough is formed. Gather the dough and press it firmly in the bottom of the cake pan (it should feel like damp, course sand and should stay compact when you squeeze it).
3. Pre-bake the crust for 7 to 8 minutes, then set aside until ready to use.
4. In a high-speed blender, mix the coconut milk, soaked cashews, coconut cream, vegan cream cheese, maple syrup, arrowroot starch, vanilla, and sea salt. Blend until creamy, using the tamper as you need to get the blender going and until everything is smooth.
5. Add the chocolate chips to the blender but do not blend! Simply stir with a spatula or large spoon until they are incorporated into the mixture.
6. Pour the filling into the cake pan with the crust. Bake for 50 to 55 minutes until edges have started to turn golden brown and “pull away” from the edges of the cake pan (cheesecake should still “jiggle” and the middle may appear darker, but will set as it cools). Allow the cake to cool at room temperature for at least 2 hours before transferring to the refrigerator for 4 to 6 hours (or ideally overnight) to completely set.
Storage: Store the cheesecake in the refrigerator, covered or uncovered, for up to 5 days.
