This vegan chocolate caramel cheesecake is next-level, crazy delicious, ridiculously, incredibly good! Chocolatey, caramely, rich, crunchy AMAZINGNESS!! EVERYONE WILL LOVE THIS CAKE I PROMISE YOU! You would never believe it’s refined sugar-free, gluten-free, vegan and no bake. I’m honestly not exaggerating when I say this vegan chocolate caramel cheesecake is the BEST cake I’ve ever had! And I’m not the only one to have said it…
I fill this cake with real vegan chocolate blended with creamy soaked cashews. I find this gives the filling an amazing velvety, creamy texture. This way the filling still tastes like and uses real chocolate – where most vegan cheesecakes don’t. However you don’t get the heaviness to it that you get from cream in a chocolate ganache.
The base is fairly standard for raw vegan desserts – nuts, dates, coconut and coconut oil processed into a mouldable consistency. The nuts in this recipe add essential fatty acids and amino acids, meaning you can feel slightly less guilty when you realise you’ve eaten the whole thing… Finally, the caramel layer is simply medjool dates blended into a paste with a little bit of water. This takes away the overpowering sweetness of real caramel, and gives this recipe a slightly healthier flavour.
Preparation time: 35 minutes
Freezing time: 2 hours
Total time: 2 hours 35 minutes
Serves: makes 12 slices
Want more vegan recipes?
Check out my other vegan dessert recipes, gluten-free vegan recipes and quick & easy vegan recipes. I also have two downloadable vegan cookbooks – my Vegan Main Meals Cookbook and my Vegan Thai Cookbook. ALL of the money from the sale of the Thai cookbook goes to Baan Unrak Thai Animal Sanctuary – a sanctuary in northern Thailand which is home to around 30 beautiful adoptable Thai dogs, and runs the only vet clinic in the area, providing purely donation-based care.
- 1 cup almonds (or other nuts)
- 1 cup walnuts (or other nuts)
- 1 cup dates
- ¼ cup coconut (shredded/desicated/chips)
- 1 T coconut oil
- 4 cups cashews, soaked overnight, or soaked in boiling water for 2 hours
- ¼- ½ cup agave syrup, depending on taste & sweetness of chocolate
- 2 blocks vegan chocolate
- 2 cups sticky medjool dates (if dates aren’t sticky, soak in boiling water for 10 minutes first, keep water)
- ½ T coconut oil
- Pinch salt
- 1-2 T hot water
- Vegan chocolate
- Bliss balls (made from leftover base)
- Process the ingredients in a food processor until the mixture stays in place and sticks together when you press it down and the nuts are finely chopped (this will take a while).
- Press into a springform pan (I used a 22cm one) to about 3cm thick – if you have leftover mixture roll into balls and coat with melted chocolate, then use to decorate the cake afterwards!
- Place in the freezer while you make the filling.
- Blend the cashews & agave really well in a blender or food processor until super, super smooth. You’ll have to scrape down the sides a lot. A food processor or blender with a processing batton* will work much better.
- Melt the chocolate over a double boiler.
- Blend with the cashew mixture
- Pour into the tin over the crust
- Put the pie in the freezer for at least an hour to set.
- Blend the dates, coconut oil & salt really well in a food processor until super smooth.
- Add as much water as you need to form a thick paste, using as little as possible.
- Spread over the cake.
- Leave to set at least another hour.
- Decorate as you like!