Triple Chocolate Cheesecake

This triple chocolate cheesecake was Tom’s favourite for the year. The consistency is kinda like mousse and, luckily for me, the recipe is super simple (9 simple ingredients). It is a nut-heavy recipe, so not the cheapest list of ingredient, but you can swap out the pecans for almonds or a mixture of oats + coconut.
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Triple Chocolate Cheesecake

  • Author: Panaceas Pantry

Ingredients

Scale

Base

1 cup pecans
1/4 cup cacao powder
1/2 cup soft dates, pitted

White chocolate layer

1 cup raw cashews, soaked 4 hours
1/3 cup vegan white chocolate chips, melted
1 tsp vanilla extract
1/2 cup coconut milk (the thick variety)
Pinch salt

Dark chocolate layer

1 cup raw cashews, soaked 4 hours
1/3 cup vegan dark chocolate chips, melted
12 Tbsp maple syrup, optional
1/2 cup coconut milk (the thick variety)
Pinch salt


Instructions

1. Set aside a medium sized cake tin, either a lined spring-form one, or a silicone mould. I used a 15cm round cake tin, but you could go up or down a size quite easily.
2. Start by making the base. Add pecans to a high-speed for processor, and pulse until crumbs form. Add in cacao and dates and pulse to form a dough.
Press base into the bottom of cake tin, and set aside.
3. Make the white chocolate layer. Drain cashews and rinse, then place in a high-speed blender with remaining ingredients and blend until very smooth. Pour over base and set in freezer 2 hours*
4. Make the dark chocolate layer. Drain cashews and rinse, then place in a high-speed blender with remaining ingredients and blend until very smooth. Pour over white chocolate layer and set in freezer overnight, or at least 4 hours.
Once the cake has set, transfer to the fridge. Ideally, you want to allow it to defrost in the fridge but you can speed up the process by allowing do it at room temperature. Cover with optional dipped strawberries, or just a drizzle of melted chocolate!

Notes

-* this step is optional- you do not need to set the layers individually, but it does form a neater finish, with even cake layers.
Substitutions
-Pecans can be substituted for almonds (roasted or activated is possible), or a mixture of whole rolled oats and shredded coconut.
– Maple syrup can be exchanged for your preferred liquid sweetener, but I only recommend brown rice syrup or date syrup
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