Raw Vegan Chocolate Cream Cake Recipe

Name: Raw Vegan Chocolate Cream Cake
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: FOR THE PECAN CRUST:; 1 cup Pecan Meal; 4 whole Dates; 1/2 cups Cocoa Powder; 1 teaspoon Vanilla; 1 pinch Sea Salt; FOR THE CHOCOLATE FILLING:; 2 cups Cashew Pieces; 1/2 cups Maple Syrup; 2 teaspoons Vanilla; 1/2 cups Water; 3/4 cups Cocoa Powder; 1/2 cups Coconut Oil

Servings: persons

FOR THE PECAN CRUST:
1 cup Pecan Meal
4 whole Dates
1/2 cups Cocoa Powder
1 teaspoon Vanilla
1 pinch Sea Salt
FOR THE CHOCOLATE FILLING:
2 cups Cashew Pieces
1/2 cups Maple Syrup
2 teaspoons Vanilla
1/2 cups Water
3/4 cups Cocoa Powder
1/2 cups Coconut Oil

1
For the crust:
2
Place all ingredients into a food processor (you can do this in a blender) and pulse till combined. You want the crust to slightly stick together.
3
Grab your mini cheesecake pan and scoop your pecan chocolate crust into the pan. Press down with fingers to firmly place the crust into the pan.
4
Set aside as you make the filling.
5
For the filling:
6
Soak cashews for about 10- 15 minutes (optional) then rinse well. Place cashews into blender with maple syrup, vanilla, and water. Blend for a little bit to get it creamy.
7
Next add in the cocoa powder and coconut oil. Blend till creamy. You may have to scrape down the sides a few times. Just keep blending till it is nice and smooth.
8
Note: We like our chocolate cream cake on the rich chocolate not-too-sweet side. You may add in a little bit more sweetness if desired.
9
Once chocolate filling is blended, begin scooping your filling into the mini cheesecake pans. Fill them to the top. Set the chocolate cream cakes into your freezer to set for a few hours before removing from the pan.
10
You may enjoy this chocolate dessert as is or you may add on more chocolate and pecans.

823

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Leave out the nuts to make it nut-free, or swap in seeds for a similar crunch.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 13 ingredients. The key ingredients include: FOR THE PECAN CRUST:, 1 cup Pecan Meal, 4 whole Dates, 1/2 cups Cocoa Powder, and more.

Yes, Raw Vegan Chocolate Cream Cake falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

That's it — enjoy your meal!

Raw Vegan Chocolate Cream Cake

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions