Gluten-Free, Soy-Free, Vegan Chocolate Cheesecake |
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Prep Time: 30 Minutes Cook Time: 60 Minutes |
Ready In: 90 Minutes Servings: 12 |
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I was determined to come up with a recipe for gluten/soy/dairy/egg/white sugar-free chocolate cheesecake and post it before Valentine's Day. I must say I am quite pleased with this one. Ingredients:
3/4 cup almond meal |
2 tablespoons coconut sugar crystals or 2 tablespoons other raw sugar |
3 tablespoons extra virgin coconut oil, melted |
200 ml almond milk |
2 (3 1/2 ounce) soy-free dark chocolate bars |
3 (6 ounce) greek almond milk or 3 (6 ounce) coconut milk yogurt |
1/3 cup coconut sugar crystals or 1/3 cup other raw sugar |
1/3 cup gluten-free flour or 1/3 cup rice flour |
1 cup raspberries |
powdered sugar, for dusting (optional) |
Directions:
1. In a bowl, combine almond meal, sugar, and melted coconut oil and mix well. Press the mixture on the bottom of a 7 or 8-inch (18 cm - 21 cm) springform pan. Set aside.
2. Preheat the oven to 350°F/180°C.
3. In a sauce pan, heat almond milk under a low heat and add broken pieces of chocolate. Stir until the chocolate is completely melted. Do not boil the milk.
4. In a blender, mix yogurt, sugar, and flour. Add the chocolate milk mixture and mix again. Pour in the springform pan.
5. Bake for 45-60 minutes. The cheesecake is still soft when you take it out of the oven, but it will get firm.
6. Store in the refrigerator overnight.
7. Garnish with raspberries and powdered sugar if desired before serving.
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