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Homemade Vegan Spinach & Chocolate Cheesecake photo

Vegan Spinach & Chocolate Cheesecake

This Vegan Spinach & Chocolate Cheesecake is a deliciously indulgent treat! Enjoy the unique combination of chocolate and spinach in a creamy, guilt-free dessert.
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Prep Time 20 minutes
Total Time 4 hours
Servings: 8 servings
Course: Dessert
Cuisine: Vegan
Ingredients Equipment Method Notes

Ingredients
  

For the Crust:
  • 130 g oats
  • 80 g almond flour
  • 350 g prunes
  • 40 g cocoa powder
  • 4 tbsp coconut oil melted
For the Filling:
  • 150 g cashews soaked in water
  • 130 ml coconut cream chilled
  • 30 g baby spinach
  • 2 tbsp sunflower oil
  • 1 tbsp mint finely chopped
  • 1 tsp lime juice
  • 2 tbsp maple syrup
  • 200 g melted chocolate
  • 2 tbsp sunflower oil vegetable oil
  • Pistachios for garnish

Equipment

  • Food processor
  • Springform pan
  • Measuring cups and spoons
  • Spatula

Method
 

Make Vegan Spinach & Chocolate Cheesecake: A Simple Method
  1. In your food processor, combine the oats, almond flour, prunes, cocoa powder, and melted coconut oil. Blend until the mixture resembles a sticky dough. If the mixture is too dry, add a splash of water or additional coconut oil. Press this mixture firmly into the bottom of a springform pan to form the crust. Place it in the refrigerator to set while you prepare the filling.
  2. Drain the soaked cashews and add them to the food processor along with the chilled coconut cream, baby spinach, sunflower oil, chopped mint, lime juice, and maple syrup. Blend until the mixture is creamy and smooth. This may take a few minutes, so be patient and scrape down the sides as necessary.
  3. Melt the chocolate using a microwave or a double boiler, then let it cool slightly. Once cooled, add the melted chocolate to the spinach filling in the food processor. Blend again until fully incorporated, and the mixture turns a beautiful dark green color.
  4. Pour the spinach and chocolate filling over the prepared crust, spreading it evenly with a spatula. Smooth the top to ensure an even surface. Refrigerate for at least 4 hours, or overnight for best results, allowing the cheesecake to firm up.
  5. Once set, carefully release the cheesecake from the springform pan. Garnish with chopped pistachios and a sprinkle of cocoa powder or fresh mint for a pop of color. Slice and serve chilled, enjoying the delightful combination of flavors.

Notes

  • Store leftovers in an airtight container in the refrigerator for up to a week.
  • For freezing, wrap slices tightly in plastic wrap and use a freezer-safe container.
  • Let frozen slices thaw in the refrigerator overnight before serving.