Vegan Chocolate Almond Cheesecake: A Decadent Dairy-Free Delight
This rich and creamy dairy-free chocolate cheesecake features an almond flour crust and a luscious cashew filling, topped with a decadent dark chocolate glaze and garnished with chopped almonds. It’s an indulgent yet healthy dessert perfect for any occasion!
- Prep Time: 20 minutes
- Cook Time: 12 minutes
- Total Time: 272 minutes
- Yield: 10 servings
Ingredients
- almond flour
- cashews
- dark chocolate
- chopped almonds
- almond butter
- maple syrup
- coconut oil
- vanilla extract
- salt
Instructions
- Once the cheesecake has set, remove it from the freezer and carefully take it out of the springform pan.
- Pour the melted chocolate topping over the cheesecake, spreading it evenly with a spatula if needed.
- Finally, sprinkle chopped almonds on top for garnish.
- Slice the cheesecake into pieces and serve chilled.
- Enjoy your delicious, dairy-free chocolate cheesecake!
Notes
- For a nut-free version, you can substitute the almond flour with sunflower seed flour and the almond butter with sunflower seed butter.
- This cheesecake can be stored in the freezer for up to 2 months. Just make sure to wrap it well to prevent freezer burn.
- Feel free to customize the toppings with your favorite nuts or fruits!
Find it online: https://anasrecipes.com/vegan-chocolate-almond-cheesecake/