This easy vegan salted chocolate cheesecake is healthy, gluten-free, oil-free and nut-free! Made using only 6 nutritious pantry staples, how can you not be tempted?Jump to Recipe
If you asked me this time last year if I prefer sweet or savoury, I would have said savoury without any hesitation. Now, however, I would say “sweet, but salty!”.
I can’t remember how or when my palate evolved, but boy, I don’t envision it changing anytime soon!
It’s probably not the healthiest of habits that I add salt on top of everything I eat, including porridge and smoothie bowls. I find it enhances other flavours, intensifies the sweetness and just takes food to another level.
Salt can also neutralize bitterness. *Top Tip: if you use a natural protein powder and find it bitter, try adding some salt and prepare to have your mind blown!
If at this point you are starting to think I’m loco for adding salt to sweets, please don’t be silly! Surely you have had salted caramel or sea salt chocolate before?
This Salted Chocolate Cheesecake is nothing less than exceptional, even if I do say so myself. The rich, roasted buckwheat and date base topped with creamy, salty dark chocolate cheesecake is a match made in heaven.
This cheesecake is:
- made with only 6 pantry staples
- incredibly easy
- high in protein and healthy fats
- incredibly delicious!
Now I say these ingredients are “pantry staples” because in my world they are, and they should be in yours too!
- The “secret” to making this cheesecake is silken tofu. I may have a slight obsession with tofu as it’s such a versatile ingredient which is beautifully showcased in this recipe. Silken tofu is most commonly used to make a creamy pasta sauce (like my Vegan Carbonara) and not-so-commonly in cheesecake! Once blended, silken tofu turns into a thick and creamy consistency which is naturally high in protein. What vegan does not appreciate some hidden protein?
- Next. of course, is Chocolate and Salt. You could either use Sea Salt Chocolate or just a regular chocolate bar and add some salt! Just make sure you’re using your favourite chocolate! Mine is anything by Raw Halo! I recommend using dark chocolate as the flavour is generally more intense than milk chocolate. Dark chocolate also has many health benefits!
- To sweeten it all up, you will need some maple syrup. This doesn’t affect the texture – so this could be omitted, but add it if you have some on hand!
- For the base, you will need roasted buckwheat groats. To roast the groats, spread them out on a baking tray and roast for 20 minutes at 180 degrees celsius. Roasted buckwheat has a delicious, rich and nutty flavour! I have not tried making this base with unroasted buckwheat, so I cannot vouch for it!
- You will also need gluten-free oats. This adds more variety in the texture of the base and who doesn’t love texture?
- Lastly, you will need some soft dates. This helps bind the ingredients for the crust together and also adds a caramel-like flavour!
How to make this Easy Vegan Salted Chocolate Cheesecake
Firstly, you need to prepare the crust. For this, start by roasting your buckwheat groats. Once roasted, add to a blender and blend until fine. Next, add your dates to the blender and pulse until it forms a paste, then add the raw oats and a dash of salt. You could add some maple syrup if necessary, to make it stickier. Then, press the crust concoction into the base of a 6″ non-stick springform cake tin until compact.
Next, start on the cheesecake filling by blending the tofu with maple syrup if using. Once smooth, set aside.
Melt the chocolate in a bain-marie or in a saucepan on low heat. Once melted, pour into the tofu mixture and blend until combined. Add salt a little bit at a time until you are happy with the balance.
Pour the mixture onto the crust and refrigerate for at least 3 hours, or freeze to speed up the process! *Top Tip: when slicing this beauty, wet your knife with hot water and clean before making a new cut. This will allow smooth slices!
If you make this recipe, please leave your feedback in the comments or tag me on Instagram (@kitseats) I would love to hear from you!
Easy Vegan Salted Chocolate Cheesecake
- 6" Springform Cake Tin
- 100 grams Buckwheat Groats
- 60 grams Gluten-free Oats
- 100 grams Soft Dates*
- 350 grams Firm Silken Tofu
- 2 tbsp Maple Syrup
- 140 grams Chocolate
- 1/4 – 1/2 tsp Sea Salt
- Spread the raw buckwheat groats on a baking tray and roast at 190°C for 20 minutes until dark brown.
- Blend the buckwheat until fine. Add in the dates and pulse until a paste forms.
- Add the oats and a dash of salt to the blender and pulse until it all comes together and is sticky. You can add some maple syrup if it's not sticky enough.
- Press the crust mixture into a non-stick springform cake tin until compact, then place in the freezer.
- In a clean blender, add the tofu and maple syrup and blend until smooth.
- Melt the chocolate on a bain-marie or in a saucepan on low heat. Once melted, pour into the tofu mixture and blend until well combined. Add in salt little by little until you reach your desired saltiness.
- Pour over the crust and refrigerate for at least 3 hours.
- I recommend soaking your dates in boiling water whilst you roast your buckwheat.
- If you aren’t a fan of buckwheat, you can use any biscuit base recipe you like! I don’t recommend replacing it with oats.
- This lasts up to a week in the fridge, covered, or two months in the freezer.
*I may earn a small commission if you purchase through any affiliate links on this site.*
What I used:
- Blender / Smoothie Maker
- 6-inch non-stick Springform Cake Tin
- Firm Silken Tofu
- Maple Syrup
- Organic Buckwheat Groats
- Gluten-free Oats
- Pitted Dates