• prep: 0 hr
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The most creamy, luscious, velvety smooth, this is the Best Vegan Chocolate Cheesecake that is dairy-free, vegan and gluten-free! This blows away everybody who tries it! Just 8 ingredients.

• Crust
• 1 cup raw whole almonds (150 g)
• 2 tablespoons raw cacao powder or cocoa powder (14 g)
• 1 teaspoon coconut sugar
• pinch fine sea salt
• 2 tablespoons pure maple syrup (30 mL)
• 1/4 teaspoon vanilla extract
• 1 1/2 cups raw cashews (235 g, use a scale for accurate results, soaked overnight if don't have a Vitamix)
• 1/4 cup + 2 tablespoons water
• 1 tablespoon (15g) fresh lemon juice
• 5 tablespoons (100g) pure maple syrup
• 1/2 tablespoon vanilla extract
• 1/4 teaspoon fine sea salt
• 2 tablespoons coconut sugar (20 g)
• 1/4 cup raw cacao powder or cocoa powder (30 g)
• 90 g raw cocoa butter (I used these discs b/c no chopping, so easy to use, you must use a scale for accurate results, you should have 1/4 cup + 2 tablespoons melted cocoa butter)
• Optional: Rawguru raw chocolate for topping. I used their crushed cashew chocolate bark . They are offering a 20% discount on their Rawmio chocolate barks (no expiration). Use code: ROCHOCVEGAN8
• Note: This cake has a wonderful, rich velvety chocolate texture and flavor. There is only 1 tablespoon lemon juice, a very slight tang, to really allow the chocolate flavor to be the star and not overpowered. It is not overly sweet, as I really wanted to bring out the chocolate flavor. If you taste the batter after blending and want it sweeter, add 1-2 tablespoons more of the coconut sugar, not the syrup, as you don't want to add extra liquid or it will affect the texture.

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