Valentine's Day Vegan Chocolate Cheesecake

Wether you are taken or single, you should try this cake at home because it's absolutely delicious! All chocolate lovers will swoon over this rich, velvety cake...though it's your choice if you want to share it or not. ;-p

To me V-Day it's just an excuse to indulge on something sweet (and chocolatey, please!) and, of course, I love to share it with my loved ones. The more the merrier they say.

It's an easy recipe that just requires some patience until it sets completely in the fridge so I recommend to prepare it a day in advance. If you want to add the heart-shaped cookies I topped this cake with, simply follow the same instructions as in my cutout Halloween cookies (recipe here); use your favorite heart cookie cutters and add whatever fresh berries your heart desires. I think blueberries and chocolate always make a great combo, but raspberries or strawberries will work great too.

Hope you love this cake as much as I do and have a lovely Valentine's Day (even though it's on a monday this year, hehe).

¡Receta en español aquí!

Valentine's Day Vegan Chocolate Cheesecake

- For the base:

1 cup wheat flour.

1/3 cup vegan butter, melted.

3 tablespoons agave syrup.

1/4 teaspoon pure vanilla powder.

A pinch of salt.

- Filling:

3/4 cup dark chocolate chips (around 200 g).

1 greek-style coconut yogurt (a tub of 350 g).

1/4 cup coconut syup.

2 tablespoons coconut oil.

1/2 teaspoon pure vanilla powder.

A pinch of salt.

- Topping:

Heart-shaped cookies.

Puffed quinoa.



Preheat oven to 180 ºC and lightly grease a round silicone mold (23 cm diameter) with vegan butter or coconut oil.

In a large mixing bowl and using a silicone spatula mix all the ingredients for the base, until a cohesive dough forms (it should have the same texture as a cookie dough).

Transfer the dough to the prepared pan and evenly press it down to create an even layer, going all the way up the sides of your mold. Prick the base with a fork to prevent from puffing up while it's baking.

Bake the base for 15 minutes or until light golden. Let it cool and set aside.

Before making the filling of the cake it's very important that the coconut yogurt you're using is at room temperature, otherwise the melted chocolate will curdle once you add it to the mixture.

Melt the chocolate in a double boiler and let it rest for a couple minutes.

Mix all the ingredients for the filling using a wire whisk, until a soft, glossy mixture forms. Make sure there are no lumps in the batter.

Pour the mixture into the mold, tap the cake pan on your working surface a few times to remove any air bubbles and carefully transfer to the fridge. Let the cake set (refrigerated) overnight.

The next day, carefully unmold and decorate with heart-shaped cookies, blueberries and puffed quinoa.

This cake will last for up to 5 days in the fridge.