This recipe is the bomb. It’s creamy, decadent, sweet and full of wholesome stuff my body wants (like nuts, chocolate and chai spices). I flip flop a lot on what to call vegan cheesecakes: I’ve gone through phases of not caring, to preferring to call them cheeZecakes, to labelling them as cream cakes, and now I’ve gone full circle and am back to calling them cheesecakes because while no, they don’t contain any dairy cheese, they are vegan cheesecake! —EvE
SERVES 3 TO 6
CHEESECAKES
1 cup (110 g) cashews
¼ cup (43 g) dates
3 tbsp (45 ml) maple syrup
3–4 tbsp (45–60 ml) water or lemon juice
3 tbsp (42 g) coconut oil
⅛ tsp nutmeg powder
⅛ tsp ground ginger
⅛ tsp vanilla powder
3–5 seeds from a cardamom pod
CRUST
1⁄6 cup (19 g) coconut flour
1⁄6 cup (16 g) almond flour
1 tbsp (15 ml) maple syrup
1 tbsp (15 ml) melted coconut oil
1 tbsp (7 g) cacao powder
2 tbsp (30 ml) water
Pinch of Himalayan salt
CHOCOLATE DRIZZLE
1 tbsp (15 ml) melted cacao butter
1 tbsp (7 g) cacao powder
2 tbsp (30 ml) maple syrup
FOR THE CHEESECAKES
Blend all of the ingredients together until smooth, thick and delicious. Set it aside.
FOR THE CRUST
Stir together all the ingredients until you get a semi-crumbly mixture that holds its shape when pressed between two fingers. If it’s still too crumbly, add some more water. Press the crust into lined cupcake molds, and then fill them with the cheesecake mix. Leave them in the freezer or fridge overnight. Gently remove the cheesecakes from the molds.
FOR THE CHOCOLATE DRIZZLE
Stir together the ingredients—ya just made chocolate sauce! Drizzle it over your cheesecakes and enjoy.