Vegan Spinach & Chocolate Cheesecake
This Vegan Spinach & Chocolate Cheesecake is a delightful surprise! Creamy and packed with nutrients, it's a guilt-free indulgence for any occasion.
Servings: 8 servings
Ingredients
- 130 g goats' cheese (vegan alternative)
- 80 g almond flour
- 350 g prunes
- 40 g cocoa powder
- 4 tbsp coconut oil
- 150 g cashews (soaked in water)
- 130 ml chilled coconut cream
- 30 g baby spinach
- 2 tbsp sunflower oil
- 1 tbsp mint (finely chopped)
- 1 tsp lime juice
- 2 tbsp maple syrup
- 200 g melted chocolate
- 2 tbsp vegetable oil
- Pistachios (for garnish)
Instructions
- In a mixing bowl, combine the almond flour and cocoa powder. Add melted coconut oil and prunes, mixing until fully combined. Press this blend into the base of your springform pan to create an even layer. Set aside.
- In your food processor, combine the soaked cashews, coconut cream, baby spinach, maple syrup, lime juice, and sunflower oil. Blend until smooth and creamy. Scrape down the sides as needed.
- Melt the chocolate gently in a microwave or over a double boiler. Fold it into the spinach and cashew mixture until fully incorporated.
- Pour the filling over the prepared crust in the springform pan. Use a spatula to smooth the top evenly. Refrigerate for at least 4 hours, or overnight if possible.
- Once set, remove the cheesecake from the springform pan. Drizzle with extra melted chocolate if desired and sprinkle with chopped pistachios and mint. Slice and serve chilled.
Equipment
- Food Processor
- Springform pan
- Mixing Bowl
- Measuring cups and spoons
- Spatula
- Refrigerator
Notes
- Store in an airtight container in the refrigerator for up to a week.
- Freeze individual slices for up to three months; thaw in the refrigerator overnight.
- Avoid reheating; best enjoyed chilled.