Gluten Free Soy Free Vegan Chocolate Cheesecake Food
GLUTEN-FREE, SOY-FREE, VEGAN CHOCOLATE CHEESECAKE
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
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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