Vegan and Paleo Cheesecake
 
Prep time
Cook time
Total time
 
Almost too good to be true - a vegan and paleo and shockingly delicious cheesecake
Author:
Recipe type: Dessert
Serves: Varies
Ingredients
Cheesecake Dip (For the full cheesecake with crust, double all ingredients)
  • Raw Cashews 1 cup (150 g)
  • Juice of 1 Lemon
  • Pure Maple Syrup 2 TBSP
  • Solid Coconut Oil 1 TBSP
  • Sea Salt ⅛ TSP
  • Chopped Dark Chocolate (70% or higher) .5 cup (60 g)
Cheesecake Crust
  • Almond Flour 1.5 cup (145 g)
  • Coconut Flour .33 cup (40 g)
  • Tapioca Flour .33 cup (40 g)
  • Baking Soda .5 TSP
  • Ghee .25 cup (55 g) (this will not be vegan, you can also use coconut butter as sub)
  • Pure Maple Syrup .25 cup (80 ml)
Instructions
Cheesecake Dip
  1. For the whole cake with the crust, double all the ingredients, but follow the same process.
  2. Soak the cashews in a small bowl with enough water to cover for at least 4 hours or overnight.
  3. Drain and rinse the cashews and pat dry with a paper towel.
  4. Add all ingredients (except chocolate) to a blender until completely smooth and creamy.
  5. Place in a bowl and add the chopped dark chocolate, mixing well. If you are leaving as a dip, cover the bowl and refrigerate for one hour to thicken.
  6. Enjoy by the spoonful or as a dip for fruit or spread on biscuits, bread, etc. and store in the refrigerator for up to one week.
Cheesecake Crust
  1. Preheat the oven to 325 F/162 C
  2. Lightly grease or spray a 8" x 8" pan with melted coconut oil.
  3. Add all crust ingredients to a food processor or blender and pulse until ingredients are well-combined and sticking together like a dough.
  4. Move the dough to the pan and press it evenly throughout the pan, allowing for some extra to come up around the sides/walls of the pan as well (at least .5 inch worth).
  5. Using a fork, poke holes in the crust throughout to avoid "over-rising."
  6. Bake for about 12- 15 minutes, until golden brown and slightly crisped.
  7. Remove from oven and allow to cool for at least 30 minutes. Once cooled you can scoop the double batch of cheesecake over the top evenly.
  8. Refrigerate for at least one hour and then enjoy! You can top this with fruit or additional chocolate if so desired. Keep refrigerated for up to one week
Recipe by barre.eat.repeat at https://barreeatrepeat.com/2017/10/18/surprise-vegan-paleo-cheesecake/