Paleo + Vegan Chocolate Cheesecake with Chocolate Cookie Crust

Prep Time: 20 min Cook Time: 10 min Total Time: 30 min

https://www.paleorunningmomma.com/paleo-vegan-chocolate-cheesecake-with-chocolate-cookie-crust/

Ingredients

1/2 cup smooth almond butter

2 Tbsp organic coconut oil
 refined, melted and cooled to almost room temp

1/3 cup pure maple syrup

1 tsp pure vanilla extract

1/4 cup blanched almond flour

1/2 cup raw cacao powder

1/4 tsp baking soda

1/8 tsp sea salt

2 cups raw cashews
 soaked for at least 2 hours

1 cup raw cacao powder

1 cup coconut cream

2/3 cup pure maple syrup

1 tsp pure vanilla extract

1/4 cup organic coconut oil melted and cooled,
refined (to avoid coconut flavor)

2 Tbsp lemon juice

1 cup frozen cherries

2 Tbsp pure maple syrup

2 tsp water

1 tsp tapioca flour

1 cup coconut cream chilled overnight

1 Tbsp pure maple syrup

1/2 tsp pure vanilla extract

Instructions

Step 1

For the Crust:

Step 2

Preheat your oven to 350 degrees. I recommend using an 8” springform pan for this recipe, but a 9” will work as well.

Step 3

Mix all ingredients together with a spoon until a thick cookie dough forms. Press into bottom of the springform pan. Bake 10-12 minutes until just set, then remove and cool while you prepare the cheesecake layer.

Step 4

Cheesecake Layer:

Step 5

For the cheesecake, add all ingredients to a high powdered blender (I used a vitamix) or food processor and blend on high speed until creamy.

Step 6

Pour into partially cooled crust, then refrigerate at least 4 hours to set. You can also freeze this cake if preferred. I like to chill it overnight in the refrigerator for the best, creamiest results before serving.

Step 7

For the Cherry Topping:

Step 8

Add Cherries and maple syrup to a saucepan and heat over medium, stirring. Whisk together the water and tapioca in a small bowl. Once cherries begin to boil, add tapioca mixture and stir. Continue to cook another 2 minutes or so until the mixture is thick and syrupy.

Step 9

For the Whipped Cream:

Step 10

In a mixing bowl, beat the chilled whipped cream with an electric hand mixer until creamy. Add in the syrup and vanilla and beat on low to incorporate. Top cheesecake right away, or refrigerate immediately to use later. Enjoy!