Raw Gluten-Free Chocolate Cheesecake {Vegan, Nut-Free, Dairy-Free}

This Raw Gluten-Free Chocolate Cheesecake is probably the most decadent dessert I’ve ever eaten in my life!  And it happens to be dairy, nut-free & vegan. While it might be the ugliest cake you have ever seen, the taste makes it oh so worth it.

Trust me!  Your family, your friends, your friends – friends, your family’s friends and so on will all DIE from this amazing cake!  It’s like a cross between an “ice-cream” cake and a cheesecake!

It’s hard to choose between the crust and the filling, because both elements are beyond to die for!  That one slice you say you will only have will turn into you eating the whole thing or at least half – and not half of the piece…HALF OF THE CAKE!

I can’t take full credit for this delicious raw cheesecake of amazingness!  I adapted this recipe from (at) Lilsipper ‘s Instagram recipe.  Her’s used a pita bread crust, and if you’re as gluten-free savvy as I am, you’d know that it’s hard to find a good flexible gluten-free pita.  And it’s harder to find one in my case because of all my OTHER food limitations.  So I dipped into my blog archives remembering I had once made a raw gluten-free & nut-free crust and decided to use that, which personally I’m super glad about how it came out – it was honestly to die for. Like To. Die. For. (at) Lilsipper also made her version with dairy/Greek Yogurt to be exact, and since dairy & I are are still not friends I made this version with Coconut yogurt.  I personally love Anita’s Coconut Yogurt (grab that at Whole Foods).  So I made some alterations to this delicious raw cake, and it was still out of this freaking world!!

Let’s just say my mom’s tiny sliver turned into the remainder of the cake.  It went something like this – Mom was stopping by so it was perfect because she could be the last person to taste test this dessert.  So she arrives saying she’ll only take a bit as I’m handing her about 1/2 of a mini 4-inch cake.  She’s like “Oh Julie this is too much, I won’t eat this all”.  I’m like “ok”.  (fully knowing since eating the cakes (yes cakes) that, that was total B.S.)  So I say it’s not an issue, that I can give the leftovers to my friends.  Then about 15 minutes go by and she’s like “Wow Julie this cake is so good, I don’t think you can give the leftovers to your friends, it’s just so good”.  Duh mom.  Duh.  I say.

There were NO leftovers any of the times these cakes were made, and I made about 9!  And every person that tasted it was blown away and wanted more.  I think we should call this cake magical!!

So real quick on the bennies before I jump to the recipe!  BENEFITS:!!  

Something like this that is so healthy can taste oh so good and have nutritional and body benefits for your health.  That’s the kind of food you should be looking to eat.  The ones that will fuel you.

Removing dairy from this cake was #1 because dairy is super inflammatory and terrible for people with a poor immune system, anyone with tummy issues, a person who is healing their gut, anyone with an allergy, and any person on an elimination diet through functional medicine and those with certain chronic conditions and autoimmune diseases.  The benefit of removing dairy is great for those who want to reduce body inflammation, acne breakouts, stomach issues, puffiness, getting sick.  Some people thrive off dairy and get sick less, less sinus infections, less skin conditions, less ear infections, less sore throats.  Less.

It’s Raw.  I never knew the hype of raw desserts, until I made one.  I had once eaten raw desserts many years ago and thought they were gross, so it all depends who’s making it before you judge it.  Raw is great because you can eat the batter and not worry about salmonella.  Heck you can even eat the whole batter.  Not cooking any of the components and eating them raw keeps their highest and purest amount of minerals and nutritions intact in the food.  It keeps the food alive, allowing the nutrients to get directly into your system.

It’s Refined Sugar – Free! BOOM.  Now, I know so many people don’t know what the difference is between refined sugar, and refined sugar-free, and most don’t think there is a difference.  Sugar is sugar.  Yes, but not really.  Pure maple syrup or Medjool Dates are going to react differently in your body then consuming white cane sugar.  Artificial sugars, dyes, artificial flavors all contain sugar but they also all contain chemicals.  Sugar is also highly addictive so it’s best to treat your body with sugar on the occasion, like dessert!  And since this crust only uses dates, and this filling uses a small amount of maple syrup, I’m here to tell you that THIS is right up your alley if you’re looking for low sugar but still want a cake.

So, Are you ready to make beautiful music together?

WHAT YOU WILL NEED:

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:
1/2 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

DIRECTIONS:

CRUST Directions:
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.

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.

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.

Slowly feed the oats, shredded coconut and salt into the food processor and process till well blended.

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.

Freeze crust for 2-3 hours.

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).

 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!

Pour filling in pan over the hardened crust and freeze overnight.

Remove from freezer 1/2 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!).

TIPS:

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.

Enjoy! xx Julie

5.0 from 1 reviews

Raw Gluten-Free Chocolate Cheesecake {Vegan, Nut-Free, Dairy-Free}

 

Print

Prep time

40 mins

Cook time

8 hours

Total time

8 hours 40 mins

 

Easy raw, vegan, nut-free, refined sugar-free and gluten-free cake that will wow every single person that tastes it.

Author: Julie Rosenthal @ goodiegoodieglutenfree.com

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.

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