Description
Vegan Chocolate Mousse Cheesecake is a decadent, plant-based dessert that perfectly balances rich chocolate flavors with a delightful nutty crust. This creamy cheesecake melts in your mouth, making it an ideal treat for gatherings or cozy nights at home. Easy to make and customizable, this dessert will leave everyone asking for seconds while keeping your indulgence guilt-free.
Ingredients
Scale
- 1 cup raw cashews (soaked)
- ½ cup unsweetened cocoa powder
- ¼ cup maple syrup
- ⅓ cup coconut oil (melted)
- 1 tsp vanilla extract
- 1 cup almond flour
- 1 cup pitted dates
Instructions
- Soak cashews in water for at least 4 hours or overnight.
- For the crust, blend almond flour and pitted dates in a food processor until sticky. Press into the bottom of a springform pan and chill.
- Drain and rinse soaked cashews. In a blender, combine cashews, cocoa powder, maple syrup, melted coconut oil, and vanilla extract. Blend until smooth.
- Pour the mousse over the chilled crust and spread evenly; tap to remove air bubbles.
- Cover and refrigerate for at least 4 hours or overnight.
- Slice and serve cold; top with fresh berries if desired.
- Prep Time: 20 minutes
- Cook Time: 0 minutes
- Category: Dessert
- Method: No-bake
- Cuisine: Vegan
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 18g
- Sodium: 10mg
- Fat: 26g
- Saturated Fat: 16g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 5g
- Protein: 5g
- Cholesterol: 0mg