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Home » Recipes » Dessert

Published: Jan 30, 2018 · Modified: Feb 24, 2022 by James Wythe · This post may contain affiliate links

Chocolate “Cheesecake” Squares

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These Chocolate Cheesecake Squares are a little piece of heaven in each bite! They are really simple to make and don’t use that many ingredients.

They are absolutely perfect for sharing with family or friends and if you have kids they will really enjoy making these!

Chocolate Cheesecake Squares bite

Best of all they are gluten free, vegan and refined sugar free.

You will need a food processor for this recipe!

Fancy a traditional cheesecake instead? Check out my Blueberry Cheesecake

Creating these cheesecake squares? Don’t forget to tag me on Instagram @healthylivingjames Facebook @healthylivingjames or Twitter @healthylivingJW so I can see what you create! Want to save it for later then pin it on Pinterest @healthylivingJW

On Pinterest? Why not save this photo below to your boards so you can come back and try it at another time!

Chocolate Cheesecake Squares

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Chocolate Cheesecake Squares bite

Chocolate Cheesecake Squares

gluten free, vegan, dairy free, egg free, refined sugar free
5 from 1 vote
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Prep Time: 15 minutes
Freezing Time: 3 hours
Servings: 16 squares
Author: James Wythe

Ingredients

Ingredients for base:

  • 200 g almonds
  • 100 g pitted dates
  • 2 tbsp water

Ingredients for the cheesecake:

  • 200 g cashews soaked for 30 minutes in hot water
  • 100 g coconut fat top part in a can of coconut milk roughly 6 tbsp
  • 9 tbsp coconut water from the bottom of the can of coconut milk
  • 3 tbsp maple syrup
  • 1/2 Juice of lemon

Chocolate topping:

  • 6 tbsp coconut oil melted
  • 3 tbsp maple syrup
  • 40 g cacao powder

Instructions

  • I used a 9 inch square cheesecake tin, you can try with others if you wish for a different shape
  • Soak the cashews for 30 minutes in hot water
  • First make the base by adding the almonds and dates into the food processor and blend into crumbs, then add the water and blitz again to make it sticky
  • Place a sheet of baking paper inside the tin then place the nut mix into the bottom and press down until evenly spread
  • Drain the soaked cashews and add to a high powered processor or a large cup blender along with the lemon juice, maple syrup, coconut fat, coconut water and blend until very smooth (this can take up to 5 minutes, make sure to press the leftover bits on the side down to make the whole mix smooth)
  • Now Pour the mixture on top of the base making sure to smooth over the top
  • Add to the freezer for 2-3 hours (you are looking for the cheesecake layer to be firm)
  • Just before the 2-3 hours is up make the chocolate sauce topping by adding the melted coconut oil and maple syrup to a Bain Marie and slowly stir in the cacao powder
  • Remove the cheesecake from the freezer, gently pour over the chocolate mix and place back in the freezer for 30 minutes
  • Simply slice it up and its ready to serve

Notes

You can store these cheesecake squares in the freezer or fridge where they will last for at least a week!
DID YOU MAKE THIS RECIPE?Tag @HealthyLivingJames on Instagram and use #HealthyLivingJames!

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HELLO THERE!

Hey I’m James, a fully qualified Health Coach, Author and Professional Food Blogger. My aim is to inspire you to cook easy and delicious home cooked food. 10 years ago I fell seriously ill out of the blue which left me bed bound for 2 years and house bound for the next 4 years. I decided to open my blog in 2016 to share my recovery journey and passion for food with the world.

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