Triple Chocolate Cheesecake {Grain-Free, Vegan}
Triple the chocolate, triple the fun - and deliciousness! With an Empower Bar Cacao crust, creamy, plant-based cacao filling, and crunch Cacao Clusters topping, this is a dessert any chocolate lover who wants to live a lower sugar lifestyle will love. Grain-free, vegan, keto-friendly.
Equipment
- small mixing bowl
- large mixing bowl
- High-speed Blender
Ingredients
For the crust
- 1 Gratisfied Empower Bar Cacao Baking Mix Pouch see note
- 1/4 cup melted coconut oil
- 1/4 cup liquid sweetener Lakanto maple, maple syrup, coconut nectar
For the cheesecake filling
- 1/2 cup full-fat coconut milk or almond milk
- 2 cups raw cashews soaked 4-6 hours
- 1 package vegan cream cheese
- 1/2 cup coconut cream
- 1/2 cup raw cacao powder or cocoa powder
- 1/3 cup granulated sugar of choice I used Swerve erythritol
- 1 teaspoon vanilla extract
- 1/8 teaspoon sea salt
For the topping
- 1 cup crushed Gratisfied Cacao Granola Clusters optional; see note
Instructions
- Preheat the oven to 350 degrees. Spray an 8x8 baking tin with cooking spray and line with parchment paper.
- Make the crust. In a small bowl, whisk together the melted coconut nectar and liquid sweetener until blended. Pour the Empower Bar Cacao baking mix into a separate large bowl, and add the coconut oil liquid sweetener mixture. Use a large spoon or spatula to stir everything together until a dough is formed. You can use your hand to knead everything together and gather the dough into a ball.
- Transfer the dough into the baking tin, and use your hands to form the crust, spreading it evenly to all sides. Set aside.
- Make the cheesecake filling. Drain and rinse the cashews. In a high speed blender, combine the milk, soaked cashews, vegan cream cheese, coconut cream, raw cacao powder or cocoa powder, granulated sugar, vanilla extract, and sea salt. Process until smooth and creamy. Use a spatula to transfer the filling into the baking tin on top of the crust.
- Sprinkle the Cacao Granola Clusters on top if using. Bake for 50 to 55 minutes until sides are slightly firm to the touch and pulling away from the sides. Allow the cheesecake to cool at room temperate for 2 hours before transferring to the refrigerate to completely set, at least 6 to 8 hours or ideally overnight.