Vegan Chocolate Cheesecake

A rich, creamy chocolate cheesecake made with chickpeas and tofu — you'd never guess the secret ingredients!

Ingredients

Crust

• 3/4 cup gluten-free rolled oats
• 3/4 cup raw almonds
• 1/4 teaspoon sea salt
• 2 tablespoons coconut sugar (plus more to taste)
• 4-5 tablespoons coconut oil, melted

Filling

• 1 (15oz) can chickpeas (or 1 1/2 cups cooked chickpeas, drained and rinsed)
• 1/2 cup (55g) cocoa powder
• 200g (1.5 cups) dairy-free, sugar-free dark chocolate
• 1 (7oz / 200g) package firm tofu
• 1 cup (130g) dates, pitted and soft
• 1 teaspoon vanilla extract
• 1 cup (240ml) plant-based milk

Instructions

Make the Crust

• Preheat oven to 350°F.

• In a food processor, combine (3/4 cup) gluten-free rolled oats, (3/4 cup) raw almonds, (1/4 teaspoon) sea salt, and (2 tablespoons) coconut sugar. Pulse until finely ground.

• Add (4-5 tablespoons) melted coconut oil and pulse until the mixture holds together when pressed.

• Press the crust mixture firmly into the bottom of a springform pan or cake tin.

• Pre-bake the crust at 350°F for 20 minutes. Remove and let cool slightly while preparing the filling.

Make the Filling

• Reduce oven temperature to 320°F.

• Add (1 can) drained and rinsed chickpeas, (1/2 cup) cocoa powder, (200g) melted dark chocolate, (1 package) firm tofu, (1 cup) soft pitted dates, (1 teaspoon) vanilla extract, and (1 cup) plant-based milk to a high-speed blender or food processor.

• Blend until very smooth, scraping down the sides as needed. This may take several minutes — the smoother the better!

• Pour the filling over the pre-baked crust and smooth the top.

• Bake at 320°F for 40 minutes, or until the edges are set but the center still has a slight jiggle.

• Let cool completely in the pan, then refrigerate for at least 4 hours or overnight before serving.

Notes

• The dates should be soft — if they're dry, soak them in warm water for 10 minutes and drain before using
• Melt the chocolate gently to avoid seizing — use a double boiler or microwave in short bursts
• The cheesecake will firm up significantly as it cools and chills
• Can be stored in the refrigerator for up to 5 days