Tuesday, May 19, 2015

Vegan Chocolate Cheesecake

I (Georgia) love cheesecake, but I can no longer eat dairy. So disappointing! It used to be one of my favorite desserts. Ashley on the other hand never really cared for cheesecake. We are happy to say that we finally found a cheesecake she likes! It just happens to be vegan and gluten-free!
 Here are the ingredients you will need: maple syrup, lemon juice, olive oil, cocoa powder, coconut milk, chocolate chips, dates, raw cashews, and oats. There aren't too many ingredients and it is super easy and quick. Just make sure you remember to soak your cashews so that they blend easily. 
 We also soaked our dates for a few minutes if they aren't super soft to make them easier to blend when you make the crust. If you are worried about making this dessert entirely gluten-free, make sure you buy certified gluten-free oats. A lot of oats are processed in the same facilities as wheat which causes cross-contamination.
 What we like about this vegan cheesecake is that it doesn't have to be kept in the freezer like most of the other recipes we have been able to find. It can be kept in the refrigerator and is able to sit at room temperature without starting to melt.
 You can find the recipe at Minimalist Baker.
We hope you try and love this recipe as much as we do!

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