Before the Vegan lifestyle chose me, I made cheesecake about once every so often. Recently, after receiving an awesome cookbook (Rawsome Vegan Baking), from my husband, I had the urge again, but this time, I would veganize it & make it a raw vegan recipe. I quickly realized the difficulty in mentally shifting my mind from cooking a recipe to simply blending everything and popping it into the fridge. The waiting game also posed a new challenge, I wouldn’t get the satisfaction of enjoying my creation for a full 24 hours – but I’ll be honest, it was so worth the wait and I’m now learning that the most amazing things are best enjoyed after waiting a bit of time – the wait brings out the flavor and teaches us as bakers a new level of patience.
As my first raw baking recipe (beside making the occasional energy bites) I’d like to encourage you all to try a “RAWSOME” recipe from Emily Von Euw (@thisrawsomeveganlife) or any of your other favorite bakers around. If you try this one, tag me on Instagram, I’d love to see it.
Wishing you a wonderful week ahead.
I always recommend a little Reddi Whip – Plantbased whipped cream on top of your favorite dessert.
Here’s the top where I used Chocolate chips to bring it all together, it really made it nice on the palette.
Side profile showcases that this pie doesn’t have a lot of height but you only need one slice, it’s the right about to satisfy any chocolate craving.
VEGAN (RAW) CHOCOLATE MOUSSE PIE CHEESECAKE
- Blender/Food processor
- 1 Cup Pecans
- 2 Tablespoons Cacao powder
- 1/3 Cup Oats
- 1 Teaspoon Vanilla extract
- 2 Tablespoons Peanut butter I used creamy peanut butter works best! 🙂
- 2 Tablespoons Maple syrup
For the Chocolate Cheesecake:
- 1 Package Silken Tofu (16 ounces/453 grams)
- 1/4 Cup Maple syrup
- 2 Teaspoons Vanilla extract
- 8 Ounces Dark chocolate
- MAKE THE CRUST: Combine all ingredients for the RAW CRUST to a food processor/blender. Blend for 2-3 minutes, until well combined and resembling a crust. Add to a pie pan/pan of your choice lined with parchment paper and store in the refrigerator until the filling is ready.1 Cup Pecans, 2 Tablespoons Cacao powder, 1/3 Cup Oats, 1 Teaspoon Vanilla extract, 2 Tablespoons Peanut butter, 2 Tablespoons Maple syrup
- MELT 8 OUNCES OF CHOCOLATE: You can do this in the microwave or using a double broiler. I usually use the microwave and melt at 10-15 second intervals until the chocolate is complete melted, but melt and stir in between intervals or your chocolate will burn,8 Ounces Dark chocolate
- MAKE THE FILLING: Combine all ingredients in a food processor/blender until well combined, it will resemble more of a pudding. Then, FINALLY add the melted chocolate to the filling that's already been combined.1 Package Silken Tofu (16 ounces/453 grams), 1/4 Cup Maple syrup, 2 Teaspoons Vanilla extract
- POUR FILLING INTO YOUR CRUST: I like to add a few additional chocolate chips to the top of the pie – cover with foil and place in the refrigerator for 6-24 hours based on your desired firmness.
- SERVE COOL & ENJOY!
Yum!! I love anything chocolate! I imagine the tofu really helped keep it firm! Great recipe!
Taylor M. Rysdon
Hey sweet friend thank you so much! The tofu I used was actually silken so it’s a bit more watered down & silky but truly delicious and it does help it come together more. 😊