Vegan Dark Chocolate Lavender Cheesecake

 

I realized recently that it’s been far too long since I’ve made cheesecake. There was a time when I was making one about every other week, because it is one of my all time favorite desserts. It’s been a few years now though so I decided that I needed to make one last weekend because I was craving it.

One of the good things about the cheesecakes I make is they are no bake so if it’s hot out it’s the perfect thing to make! I decided to make a Vegan Dark Chocolate Lavender Cheesecake because I love that combination of flavors!

This cheesecake has kind of an odd mix of ingredients that you would never guess, because it just tastes rich and delicious. It has chickpeas in the base which is what I have replaced cashews with in my cheesecake bases to make them easier to digest and a bit more wallet friendly. You can not even tell they are in there though, because I combined them with coconut cream and cacao butter for a rich creamy base. I flavored this one with chocolate, lavender and vanilla and it was so delicious! I gave it a chocolate crust as well and a chocolate ganache glaze!

This cheesecake is so heavenly! Rich and creamy with plenty of decadent chocolate flavor and a hint of lavender and vanilla! If you are in the mood for something delicious that you don’t have to heat up the oven for, definitely give this Vegan Dark Chocolate Lavender Cheesecake a try!

Vegan Dark Chocolate Lavender Cheesecake

Makes one 6 inch cake

Crust:

• 1/4 cup almonds (for nut free version use finely shredded unsweetened dried coconut instead)
• 3/4 cup organic gluten free rolled oats, or quinoa flakes
• 1/4 cup pitted medjool dates (if not soft, soak them in filtered water first and drain well)
• 1/8 tsp sea salt

 

Filling:

• 1 cup full fat coconut cream (I used the thick part of a can of Thai Kitchen organic full fat coconut milk*)
• 3/4 cup cooked chickpeas
• 1/4 cup maple syrup
• 1 tsp pure vanilla extract
• 1/8 tsp sea salt (or to taste)
• 1/4 cup cacao powder
• 1/2 cup plus 2 Tbp cacao butter, warmed to liquid
• 1 Tbsp dried lavender

 

Instructions:

1. Oil a 6 inch spring form pan, and line the bottom with parchment paper.
2. To make the crust, place all ingredients in a food processor, and process until crumbs and starting to hold together (if they are not holding together when squeezed, add a few tsp filtered water and blend). Press into the bottom of the prepared pan.
3. Meanwhile, to make the filling, combine all ingredients in a high speed blender or food processor and blend until smooth.
4. Pour half the filling over the prepared crust  then drop some of the jam over than randomly (but spaced out) by the tsp as well. Swirl with a knife a few times. Repeat with the remaining filling and jam.
5. Place cheesecake in the freezer until it is set for about 4 hours (or overnight in the refrigerator if you are not in a hurry).
6. Remove from the freezer, un-mold and enjoy!  Store any leftover cake in the refrigerator.

*I use Thai Kitchen full fat coconut milk.  If you are using a different brand, just make sure it is the thick type, 2/3 of the can at least should be very thick cream or it will not work in this recipe.