Gluten-free, Soy-free, Vegan Chocolate Cheesecake

Total Time: 1 hr 30 mins Preparation Time: 30 mins Cook Time: 1 hr

Ingredients

• 3/4 cup almond meal
• 2 tablespoons coconut sugar crystals or 2 tablespoons other raw sugar
• 3 tablespoons extra virgin coconut oil, melted
• 200 ml almond milk
• 2 (3 1/2 ounce) soy-free dark chocolate bars
• 3 (6 ounce) greek almond milk or 3 (6 ounce) coconut milk yogurt
• 1/3 cup coconut sugar crystals or 1/3 cup other raw sugar
• 1/3 cup gluten-free flour or 1/3 cup rice flour
• 1 cup raspberries
• powdered sugar, for dusting (optional)

Recipe

• 1 in a bowl, combine almond meal, sugar, and melted coconut oil and mix well. press the mixture on the bottom of a 7 or 8-inch (18 cm - 21 cm) springform pan. set aside.
• 2 preheat the oven to 350°f/180°c.
• 3 in a sauce pan, heat almond milk under a low heat and add broken pieces of chocolate. stir until the chocolate is completely melted. do not boil the milk.
• 4 in a blender, mix yogurt, sugar, and flour. add the chocolate milk mixture and mix again. pour in the springform pan.
• 5 bake for 45-60 minutes. the cheesecake is still soft when you take it out of the oven, but it will get firm.
• 6 store in the refrigerator overnight.
• 7 garnish with raspberries and powdered sugar if desired before serving.