Healthy No-Bake Chocolate Cheesecake without Cream Cheese
These mini vegan chocolate cheesecakes are so decadent you won’t even realize you’re eating a healthy treat! My vegan chocolate cheesecake recipe is made with heart healthy nuts, and antioxidant rich raw cacao nibs. My vegan dark chocolate cheesecake tarts are gluten free, dairy free, and refined sugar free!
Ingredients
For the Chocolate Almond Crust:
- 1 cup raw almonds or nuts of choice
- 1 cup dates ~16 pitted dates
- ½ cup raw cacao powder
For the Healthy Chocolate Fudge Filling:
- 1 ½ cup raw cashews soaked overnight**
- ¼ cup coconut oil melted
- ½ cup milk of choice
- 2 teaspoon pure vanilla extract
- ½ cup soaked dates pitted & soaked 30 mins
- 2 oz unsweetened baking chocolate melted
Instructions
For the healthy chocolate crust:
- Food process or blend the almonds, 1 cup of pitted dates, and ½ cup raw cacao powder till coarse and evenly combined.1 cup raw almonds, 1 cup dates, ½ cup raw cacao powder
- Divide the crust mixture evenly between 6 tart molds. Press into the bottom and set aside.
For the chocolate fudge filling:
- Add all the filling ingredients for the filling to a blender or food processor. Blend until smooth and creamy.Divide the filling evenly on top of the prepared crust.1 ½ cup raw cashews, ¼ cup coconut oil, ½ cup milk of choice, 2 teaspoon pure vanilla extract, ½ cup soaked dates, 2 oz unsweetened baking chocolate
- Refrigerate for 1 hour or freeze for two hours depending on the texture you want.Thaw for 15 minutes at room temperature before serving for the most creamy cheesecake like texture. Enjoy!
Video
Notes
Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.
Nutrition
Serving: 1chocolate tartletCalories: 505kcalCarbohydrates: 45gProtein: 12gFat: 40gSaturated Fat: 10.1gPolyunsaturated Fat: 3.3gMonounsaturated Fat: 7.7gPotassium: 651mgFiber: 8gCalcium: 110mgIron: 3.69mg
Tried this recipe?Let us know how it was!