Vegan Chocolate Fudge Cheesecake

These mini healthy chocolate fudge tarts are so flavorful and creamy you won't even realize they have all healthy ingredients! Made with good for you ingredients like hazelnut flour, dates, cacao powder, cashews, almond milk, and more! I even went a step further with these chocolate tartlets and topped them with a creamy fluffy peanut butter whip.

Healthy Vegan Chocolate Fudge Mini Cheesecakes are:

• Gluten Free
• Dairy Free
• Healthy
• No-Bake

VEGAN CHOCOLATE FUDGE CHEESECAKE INGREDIENTS

For the hazelnut crust you will need:

• Hazelnut flour
• Dates (pitted)
• Cacao powder

For the chocolate fudge filling you will need:

• Raw cashews, soaked overnight.
• Unrefined coconut oil.
• Almond milk.
• Pure vanilla extract.
• Dates (pitted).
• Sea salt.
• Cacao powder.

For the peanut butter whipped topping you will need:

• Canned full fat coconut milk (refrigerated overnight)
• Creamy peanut butter.
• Maple syrup.
• Sea salt.

**BEFORE YOU START!! **

This recipe requires the cashews & coconut milk to be refrigerated overnight. DON'T SKIP THIS PART!!

How to soak your cashews: add your cashews to a bowl, cover them with water, and place them in the fridge over night. This is necessary to soften the cashews so they can blend into a creamy flavor.

For your coconut milk: simply place a can of FULL FAT coconut milk into the fridge. This allows the fatty portion to completely harden overnight so that you can whip it into a delicious cream!

HOW TO MAKE VEGAN CHOCOLATE FUDGE MINI CHEESECAKE

STEP 1: make the chocolate hazelnut crust:

In a high powered blender or food processor, add 1 cup of hazelnut flour, 1 cup of pitted dates, and ½ cup of cacao powder.

Process the mixture to fine crumbs.

Divide the crust mixture evenly between 6 mini tart molds:

Firmly press the crust mixture into the bottom of the molds. Set your crust aside while you prepare the chocolate fudge filling.

STEP 2: Make vegan chocolate fudge filling

**the dates blend best if they are soaked in hot water for 15 minutes before blending** Simply add your 8 pitted dates to a bowl and pour hot water over them. Make sure to drain off the water before you add them to your filling.

To make your chocolate fudge filling, to a blender or food processor add:

• 2 cups raw cashews (soaked overnight in water & drained)
• ¼ cup melted & cooled coconut oil
• ½ cup almond milk
• 2 teaspoons vanilla extract
• 8 dates (soaked in hot water for 15 minutes)
• dash of sea salt
• ½ cup raw cacao powder
• 2 oz extra dark chocolate, melted

Turn your food processor on high and blend until your chocolate fudge mixture is smooth and creamy.

Divide the mixture evenly on top of your 6 tart molds.

Spread the filling evenly over the molds.

Place your tarts in the freezer to firm up while you prepare your peanut butter whipped topping.

How to make Vegan Peanut Butter Coconut Milk Whipped Topping

Take your can of full fat coconut milk from the fridge. Make sure that you have refrigerated it overnight so that the hard portion of the milk can firm up completely.

Scrape the hard portion of the can of milk into a bowl along with 2 tablespoons of creamy peanut butter, 2 tablespoons of maple syrup, and a dash of sea salt.

Use a hand held blender to whip the coconut peanut butter whipped topping together until it is light and fluffy.

It's not going to be as fluffy as whipped cream made with heavy cream, but it sure will be creamy and delicious!

It should look like this when it's done:

How to serve Healthy Chocolate Fudge Cheesecake

Remove your tart from the freezer and let it stand at room temperature for about 10 minutes.

Pile your healthy chocolate fudge tarts with the prepared peanut butter topping.

Enjoy!

Storage tips for Vegan Chocolate Fudge Mini Cheesecakes

You can store the rest of your healthy chocolate fudge tarts WITH the peanut butter whip right in the freezer. The whipped topping is not going to deflate during freezing.

When you want a delicious treat, simply take one out and let it sit at room temperature for about 10-15 minutes.

You can also store these in the fridge for about a week, but I like to store them in the freezer, where they will last up to 3 months!

Other healthy chocolate recipes you might like:

1. Chocolate Cookie Dough Blizzard
2. Chocolate Peanut Butter Fudge
3. Frozen Chocolate Covered Bananas with Peanut Butter
4. Chocolate Avocado Mousse
5. Chocolate Tarts
6. No Bake Snickers Cheesecake
7. Chocolate Matcha Cheesecake No Bake

FAQ's

Can I make 1 big vegan chocolate fudge cheesecake instead of mini?

Yes! Simply dump everything into 1 pan instead of dividing between mini molds. The larger the pan, the thinner the cheesecake will be.

Can I use hazelnuts in place of hazelnut flour for the crust?

Yes! To make hazelnut flour out of hazelnuts, add the whole hazelnuts (shells removed & discarded) to a blender or food processor. Pulse until they resemble fine crumbs. Make the amount you need for your recipe.

What is the difference between cocoa powder and cacao powder?

The main difference between cocoa powder and cacao powder is that cacao powder is healthier than cocoa powder. Cacao powder is healthier than cocoa powder because cocoa is processed at a much higher temperature and destroys some of the cacao bean nutritional benefits.

Can I use roasted cashews in cashew cheesecake?

The short answer is NO! Don't try to use roasted cashews in cashew cheesecake. Roasted cashews are much more dry than raw cashews and they will not blend into a creamy cheesecake like texture. Only use raw cashews for cashew cheesecake.

If you try this Vegan Chocolate Fudge Cheesecake Recipe, please let me know your thoughts by leaving a rating and comment below! Ready for more? Subscribe to my newsletter or follow along on Pinterest, Instagram, Facebook, and Youtube!