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Writer's pictureElena

Almond Chocolate Cheesecake

Updated: Mar 15, 2019


 


I often had cheesecake, also in a vegan version with cashews. If this works with cashews, why shouldn't it work with other nurs too? That's why I wanted to try a vegan cheesecake without cashews and since I'm a huge almond fan, it were almonds in place of the cashews.

I didn'put in much cocoa powder, because I also wanted a very strong almond taste. If you use lther nuts that don't have such a strong taste like cashews or if you just like it more chocolatey, feel free to use more cacao powder.




This no bake cheesecake is vegan, gluten free, keto, paleo and low carb.

You don't need an oven for this recipe, just a fridge to let the cake sit.

With a slice of this cake you get a lot of nutritions, vitamin E, magnesium, etc. because of the almonds!



 

yields one 8 inch cake

Ingredients


Crust:

  • 2 tbsp almond butter

  • 2 tbsp cacao powder

  • 100 g almond flour

Filling:

  • 300 g blanched almonds

  • 120 ml almond milk

  • 2 tbsp cacao powder (or more if prefered)

  • 1.5 tsp liquid stevia (or more to taste)

*for substitutions and variations see notes below

Instructions

Soak the blanched almonds over night in some water.


Prepare an 8 inch round cake pan with parchment paper.


Combine the ingredients for the crust and press it on the bottom of the prepared springform pan.


In a blender or food processor mix all the ingredients for the filling until you have a smooth dough.


Pour the batter over the prepared crust and let it set in the fridge for about 3 to 5 hours.

Slice and enjoy!


Notes


Sweetener: You can replace the liquid stevia with stevia powder or any other powdered sweetener. You can also use any liquid sweetener you like, maple sirup for example. Just taste the batter and adjust the amount.


Almonds: You can replace the almonds of course with other nuts or seeds; cashews for example work great too. But then of course it won't be a almond cheesecake anymore... If you still want that almond taste, you could add some almond extract. I do recommend using them without their skin for a smoother filling.


Variations: You can also try different variations by replacing the cacao powder with matcha powder for example.






 

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