Raw Gluten-Free Chocolate Cheesecake {Vegan, Nut-Free, Dairy-Free}
 
Prep time
Cook time
Total time
 
Easy raw, vegan, nut-free, refined sugar-free and gluten-free cake that will wow every single person that tastes it.
Author:
Serves: 5
Ingredients
  • CRUST:
  • 16 dates (soaked)
  • 1 cup shredded unsweetened coconut
  • 1 cup certified gluten-free oats
  • Pinch or two of pink mineral salt (can use sea salt too)
  • FILLING:
  • ½ cup sugar-free chocolate chips
  • 2 Tablespoons coconut oil (measure when solid)
  • 3 cups of dairy-free unsweetened yogurt
  • DRIZZLE:
  • handful of chocolate chips and coconut oil
Instructions
  1. CRUST Directions:
  2. Soak 16 pitted Medjool Dates in warm water for a minimum of 8 hours. Then drain and discard the water. Once soaked you can start the crust process.
  3. Add 1 cup of gluten-free oats to a food processor and process until the consistency is almost flour like. Then transfer the oats to a bowl/jar and set aside.
  4. Drain dates and add them to the food processor and process till the texture is smooth and creamy and the color looks more golden or caramel like. You will know when the color changes.
  5. Slowly feed the oats, shredded coconut and salt into the food processor and process till well blended.
  6. Grease a 3 inch - 7 inch round spring foam pan or pans and press the crust mixture into the pan. The first time I made this I used a 9 inch pan, the second and third times I used 3 pans each time, two that were 3 inch and one that was 4 inch.
  7. Freeze crust for 2-3.
  8. In the meantime, melt the chocolate chips in a double boiler or microwave, then stir in coconut oil (this will thin out the consistency immediately or you can also use ghee).
  9. Pour dairy-free yogurt & chocolate sauce into a blender and blend till the color is even. DO NOT ADD WATER! If you do, your cake will be so rock hard!
  10. Pour filling in pan over the hardened crust and freeze overnight.
  11. Remove from freezer ½ hour before you are ready to serve and unlatch the spring foam pan and drizzle melted chocolate on to. Let the cake defrost either in the fridge or on the counter top. The crust is the first to soften while the top takes a long time to defrost. If you can't wait the defrost period, simply grab it with both hands and go at it Flintstone style. (I'm so serious here!).
Notes
My only caveat to this recipe is that it take a long time to defrost, and I'm usually eating the crust with a fork before the filling even enters mouth, but it's so good I don't mind. I'm letting you know that the defrost time is key for this cake //// You can always use Greek Yogurt if you want to use dairy, and you can use other plant based yogurts. If you want an extra bump of sugar, feel free to use sweetened yogurts.
Recipe by ​Goodie Goodie Gluten-Free at https://goodiegoodieglutenfree.com/raw-gluten-free-chocolate-cheesecake-vegan-nut-free-dairy-free/