Vegan Cocoa Toffee Cheesecake Recipe

Vegan Cocoa Toffee Cheesecake Recipe

Vegan Cocoa Toffee Cheesecake Recipe

When dried dates are soaked they get really soft and sticky. Making them easy to blend and delicious in this vegan chocolate cheesecake recipe with cashews. This raw Vegan Cocoa Toffee Cheesecake Recipe is delicious.

What Ingredients Do You Need?

  • 1 Cup Dates Pitted
  • 1 Cup Plant milk
  • 1 Cup Cashews Unsalted
  • 1/4 Cup Maple syrup
  • 1/2 Cup Dark chocolate chips for baking Dairy free
  • 3 Tbsp Maple syrup
  • 1/2 tsp salt 

How Do You Make It?

  1. Soak 1 cup cashews in 3/4 cup plant milk over night in the refrigerator 
  2. Soak 1 cup dates in 3/4 cup plant milk for at least 1 hour at room temperature 
  3. Drain the cashews and dates but keep the milk and blend in your food processor until smooth 
  4. Add the maple syrup, salt, and milk back in and blend 
  5. Melt the chocolate chips in the microwave for 30-45 seconds and add into the food processor too and blend
  6. Pour into cake pan and put in the freezer for 4 hours
  7. Best served while medium frozen but before rock solid.
Easy recipe for vegan cheesecake with cashews

Ingredient And Cooking Tips 

Make sure you get raw unsalted cashews otherwise your easy no bake cheesecake recipe will be way too salty. 

I prefer to use dates that are not pitted and put them myself because the pre pitted ones are far too dry and lack a certain gooey texture that really benefit the cheesecake.

You can soak the cashews and dates in water, drain them, then add the plant based milk directly according to the instructions also. 

If you really like super sweet vegan cheesecake with cashews use some extra sweetener like coconut sugar, stevia, or monk fruit sweetener

What is the nutritional information for this recipe?

  • Nutrition Facts
  • Servings: 9
  • Amount per serving
  • Calories 209
  • % Daily Value*
  • Total Fat 9.2g 12%
  • Saturated Fat 2.7g 13%
  • Cholesterol 1mg 0%
  • Sodium 16mg 1%
  • Total Carbohydrate 31.5g 11%
  • Dietary Fiber 2g 7%
  • Total Sugars 23.5g
  • Protein 4.2
  • Vitamin D 14mcg 71%
  • Calcium 53mg 4%
  • Iron 1mg 8%
  • Potassium 274mg 6

Other Recipes You Might Also Like:

Vegan Cocoa Toffee Cheesecake Recipe

This Vegan Cocoa Toffee Cheesecake Recipe is so creamy and delicious!

Course cake, Dessert
Cuisine American, vegan
Diet GlutenFreeDiet, VeganDiet
Keyword cake, dairyfreedessert, healthy, plant based, raw vegan, vegan
Prep Time 1 hour
Freeze time 4 hours
Total Time 5 hours
Servings 9 Servings
Calories 209 kcal
Author admin

Ingredients

  • 1 Cup Dates Pitted
  • 1 Cup Plant milk
  • 1 Cup Cashews Unsalted
  • 1/4 Cup Maple syrup
  • 1/2 Cup Dark chocolate chips for baking Dairy free
  • 1/2 Tsp salt

Instructions

  1. Soak 1 cup cashews in 1/2 cup plant milk over night. 

  2. Soak 1 cup dates in 1/2 cup plant milk for at least 1 hour

  3. Drain the cashews and dates keeping the milk for later

  4. Blend them in your food processor until smooth 

  5. Add in the maple syrup, salt, and milk back in and blend 

  6. Melt the chocolate chips in the microwave for 30-45 seconds before adding it into the food processor and blend

  7. Pour the mixture into a 9X9 cake pan and put in the freezer for 4 hours

  8. Best served while medium frozen but before rock solid

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