Velvety smooth chocolatey flavoured filling atop a nutty chocolate digestive crust garnished with chocolate shavings; Chocolate Cheesecake.
Drivel with delight as your tastebuds explode. And, you gulp.
This recipe will obliterate any belief that vegan food can’t be super lush.
- When you’ve got a swanky dinner party wanting to impress your boss at work
- When you’ve a secret rendezvous with a date that you’re hoping will get to you to next base
- When lazy days are ahead. You’ve got a few days off from the 9 to 5. Luxury darling. And, swirling thoughts hastened into action and results
Chocolate Cheesecake was inspired when attending a vegan café in Camden that has since closed. This cheesecake is reminiscent of gazing onto the canal from our views and listening to Indie live music.
You can find my Chocolate Digestive recipe here – I use these for my dish but any digestive will do.
Blanched almonds, I purchase from a nifty Asian outlet in Hayes. It has an online presence too which can be found here https://www.sirasonline.co.uk – I love it because it is reasonably priced and tends to be good quality stuff which I use.
This cheesecake is vegan, paleo and gluten-free.
What equipment to use
For this recipe, I suggest:
What to do next
Tag me on @ethiveganquantum on Instagram to show me what you’ve made and let me know you’re happy for me to share.
My recipes are featured in vegan speciality publications: Nourished, Vegan Life, Plant Based and Vegan, Food and Living.
Order my first self-published book, “Essence: The Beginner’s Guide to Veganism” part of the three-part Circle of Food series. My second book “Presence: The Ascending Vegan” – which explores how to maintain a vegan practice is out in 2027 – I have compiled all the chapters including recipes.
Going strong since 2013.
- 5g Irish Moss
- 250ml filtered water
- 90g hemp hearts
- 90g almonds, blanched
- 50g cocoa powder
- 100 unrefined cane sugar
- 60g cacao butter
- 1tsp vanilla extract
- ½ lemon juice
- Pinch of salt
- For base
- 330g chocolate digestives
- 30g coconut oil
- Cocoa powder
- Chocolate shavings
- In a high-speed food processor grind the chocolate digestives. Transfer to a large mixing bowl.
- Pour in the oil and use your hands to bind and form into a dough.
- Place the tart shells on top of acetate paper on a baking tray. Cut the acetate paper so that it can go round the edge of the tart shells. If you don’t have tart shells, use a cake tin with a loose bottom – which line with parchment paper and parchment paper round the sides.
- Use your hands and pat to form a biscuit. Repeat with each tart shell. Refrigerate overnight.
- Make the filling by soaking the Irish Moss in 150ml water and set aside overnight. Soak the almonds in the remaining 100ml water and set aside overnight too.
- In a high-speed blender and blend the hemp, almonds with water and sugar until fine. Pour in the Irish Moss. Continue to blend.
- Melt the cacao butter over a bain-marie (i.e. in a glass bowl over a saucepan full of water) until the butter melts. Pour into the blender with the hemp filling.
- Add in the vanilla extract, juice and salt. Combine.
- Transfer the filling into a large mixing bowl and then spoon the filling on top of the biscuit. Place the cheesecake the freezer for at least a couple of hours.
- When serving remove the acetate paper (you can reuse the acetate paper again) and serve on some dinky plates. Garnish with cocoa powder and chocolate shavings.