Gluten Free Soy Free Vegan Chocolate Cheesecake Food

GLUTEN-FREE, SOY-FREE, VEGAN CHOCOLATE CHEESECAKE

Gluten-Free, Soy-Free, Vegan Chocolate Cheesecake image

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.

Provided by InnerHarmonyNutriti

Categories Dessert

Time 1h30m

Yield 1 cake, 6 serving(s)

Number Of Ingredients 10

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)

Steps:

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.
Preheat the oven to 350°F/180°C.
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.
In a blender, mix yogurt, sugar, and flour. Add the chocolate milk mixture and mix again. Pour in the springform pan.
Bake for 45-60 minutes. The cheesecake is still soft when you take it out of the oven, but it will get firm.
Store in the refrigerator overnight.
Garnish with raspberries and powdered sugar if desired before serving.

Nutrition Facts : Calories 321.5, Fat 23.5, SaturatedFat 6.3, Cholesterol 1.6, Sodium 2.3, Carbohydrate 25, Fiber 4.9, Sugar 17.1, Protein 4.6

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