Triple Chocolate Raw Cheesecake with Caramel Crust

Happy birthday to me, happy birthday to meeeeeeee!

Here’s this delicious triple chocolate cheesecake with a caramel crust to celebrate. What a mouthful, huh? But a very delicious one at least! A chewy caramel-chocolate flavored crust, topped with the creamiest chocolate filling and then some more extra chocolate. Oh mannnnn, this cake is so good!

Double Chocolate Raw Cheesecake with Caramel Crust: it's hard to believe that this is vegan!

If we were to be honest, though? This cake is a thing of the past. I made it last weekend when I was home so I had something to share and drool over today. I’m on holiday now and the weather’s sunny with zero chance of cake (no bakeries around whatttt), so the reminiscence of this beautiful cake will have to do for now. But you bet I’ll be back on the game on Monday, getting my chocolate fix on!


Double Chocolate Raw Cheesecake with Caramel Crust: it's hard to believe that this is vegan!

In the meantime, let me share with you the reasons why you should have this cake:

1) It’s the birthday girl’s wish and, you know, it’s not as if you should be going around disobeying the birthday girl’s orders, am I right?

Double Chocolate Raw Cheesecake with Caramel Crust: it's hard to believe that this is vegan!

2) T – R – I – P – L – E     C – H – O – C – O – L – A – T -E

3) It’s creamy, velvety, smooth, sweet and oh so chocolaty. How could you not want to shove three slices of it right now?

Double Chocolate Raw Cheesecake with Caramel Crust: it's hard to believe that this is vegan!

4) Aaaaaand it’s healthy, raw vegan and super easy to make! Is there any con? I don’t think so!

Which I don’t know, is how I’ve been able to go on for soooooo long without having given cashew cheese a go. There’s no way to put into words how yummy these are. And they’re also so much easier to make than they look!

Double Chocolate Raw Cheesecake with Caramel Crust: it's hard to believe that this is vegan!

The crust is simply made from walnuts, dates, cacao, coconut sugar and a pinch of salt, which combined, make this crust taste just like a giant caramel cookie!

Double Chocolate Raw Cheesecake with Caramel Crust: it's hard to believe that this is vegan!

Then there’s this very, very, very delicious chocolate filling. Creamy cashews blended with some sweetener, coconut milk and coconut oil, cacao powder and chocolate. Who would have said that something some simple and healthy could taste this good?

Double Chocolate Raw Cheesecake with Caramel Crust: it's hard to believe that this is vegan!

To make the filling extra creamy, I used some of my favorite Jax Coco Coconut Oil. It is unreal how much better than other coconut oil brands this tastes! Jax Coco uses the freshest, organic and fairtrade-certified coconuts which undergo a triple pass centrifugal proccess, meaning that it’s the purest, most delicate coconut oil there is. I’ve tried other brands, but they never yield such wonderful results! 

Double Chocolate Raw Cheesecake with Caramel Crust: it's hard to believe that this is vegan!

For the topping, I melted some raw chocolate (technically it is still raw if it’s the summer heat who melts it, rightttt?), which instantly solified when it touched the cake. Magic shell anyone?

Give it a go if you’re looking for one of those vegan cakes which can impress vegans and non-vegans alike. This one is a show-stopper, and no one will be able to tell that there’s no cheese or cream involved! Don’t forget to tag me on Instagram if you try it!

Double Chocolate Raw Cheesecake with Caramel Crust: it's hard to believe that this is vegan!

Triple Chocolate Raw Cheesecake with Caramel Crust
Serves 12
Chewy caramel crust topped with the creamiest chocolate filling and then a drizzle of chocolate. It's so healthy and delicious!
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For the crust
  1. 1 cup pitted dates
  2. 1 cup walnuts
  3. 2 tablespoons cacao powder
  4. 2 tablespoons coconut sugar
For the filling
  1. 1 + 1/2 cup cashews
  2. 1/3 cup coconut oil
  3. 1/2 cup coconut milk
  4. 1/2 cup agave syrup
  5. 3 tablespoons cacao powder
  6. 1/4 cup chopped raw chocolate
  7. 2 tablespoons almond flour
For the topping
  1. 1/2 cup chopped raw chocolate
For the crust
  1. Add the dates to a food processor and pulso until blended.
  2. Add in walnuts, cacao powder and coconut sugar and pulse until combined.
  3. Line a spring-form pan with parchment paper and press the crust against it.
  4. Set aside to chill.
For the filling
  1. Soak the cashews in water for 4-6 hours.
  2. Add the cashews to a blender (without the water) and pulse until creamy.
  3. Add in the melted coconut oil, coconut milk, agave syrup, almond flour, chocolate and cacao and pulse until combined.
  4. Pour filling on the crust and freeze the cake for at least 8-10 hours.
For the topping
  1. Melt the chocolate and drizzle it on top of the frozen cake.
Notes
  1. Filling recipe adapted from Minimalist Baker
  2. Here's the coconut oil
  3. You can use maple syrup instead of agave syrup.
earthly taste https://earthlytaste.com/

Double Chocolate Raw Cheesecake with Caramel Crust: it's hard to believe that this is vegan!

Have a gorgeous weekend everyone! To celebrate my birthday, now you can buy my recipe ebook with a 60% discount code if you use the code “HAPPYBDAY60” on the checkout. There are lots more of recipes for healthy cakes (and other goodies!!) on it! Check it out if you want!

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12 Comments

  • Reply June @ How to Philosophize with Cake July 24, 2015 at 1:21 pm

    That sounds just fabulous! The perfect birthday cheesecake I imagine 🙂

  • Reply Simo July 24, 2015 at 1:29 pm

    che meraviglia Consuelo…seguo in silenzio il tuo blog, sei bravissima e le tue ricette favolose, complimenti!

  • Reply wellandfull July 24, 2015 at 1:58 pm

    Happy Birthday, Consuelo! This cake looks so deliciously creamy and chocolately! I know it’s a thing of the past, but I hope you enjoyed every bite 🙂 Have an AMAZING birthday!! 🙂

  • Reply Ashley July 24, 2015 at 3:11 pm

    Happy happy birthday! This looks like the perfect way to celebrate for sure! 🙂

  • Reply superfitbabe July 24, 2015 at 3:45 pm

    Absolutely stupendous cake! I think it looks so beautifully put together that I couldn’t bear to eat it and ruin it! But the chocolate is too irresistible to NOT devour!

  • Reply shashi at runninsrilankan July 24, 2015 at 3:48 pm

    You had me at “T – R – I – P – L – E C – H – O – C – O – L – A – T -E” – HAPPY Birthday to YOU, Consuelo!!! This sure is the perfect birthday treat!

  • Reply whiskandshout July 24, 2015 at 5:20 pm

    HAPPY BIRTHDAY! This looks amazing and have fun on holiday 🙂 Loving the chocolate/caramel combo and raw anything is totally my fave 🙂 Pinning!

  • Reply Pamela @ Brooklyn Farm Girl July 24, 2015 at 8:33 pm

    Happy Birthday lovely girl!
    Scrolling through the photos I just kept muttering “Stop it”… “Stop it”.. and what I mean is stop teasing me with this perfection! Yum!

  • Reply Kathryn @ The Scratch Artist July 24, 2015 at 11:18 pm

    Just pinned this to my dessert board because I’m going to need to make this soon! Thank you for sharing this great recipe on your Birthday. I am glad I found your blog today. From one nut butter addict to another HAPPY BIRTHDAY!

    • Reply Consuelo July 26, 2015 at 6:00 pm

      Aw yay!!! Glad you like it!! Thanks a million! xxx

  • Reply Meg @ Noming thru Life July 29, 2015 at 1:33 am

    Shut the front door!! This looks and sounds sooooo delicious. I mean stuff my full and take a nap over it delicious.

  • Reply My Top 30 Healthy Vegan Recipes - earthly taste January 6, 2016 at 9:29 am

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