Kale Chocolate Vegan Cheesecake
Serves: 6" cake
  • Crust layer:
  • 100g almonds (3/4 cup)
  • 40g pumpkin seeds (1/4 cup)
  • 2tbsp raw cacao powder
  • 1tsp cinnamon
  • pinch sea salt
  • 6 medjool dates, pitted
  • 1tbsp coconut oil
  • Kale layer:
  • 50g curly kale, stems removed (1 cup tightly packed)
  • 120g cashews, soaked for 4 hours (1 cup)
  • 60ml maple syrup (1/4 cup)
  • 60ml lemon juice (1/4 cup)
  • ½ lemon, zest
  • 60ml water (1/4 cup)
  • 200g coconut butter (1 cup)
  • Topping:
  • Organic Green Supreme Kale Balls or raw balls made from the crust mix
  • fresh curly kale
  • pumpkin seeds
  1. Prepare 6" round cake tin with removable base, no need to grease it.
  2. Place almonds and pumpkin seeds into high speed blender or food processor and blend until coarsely ground. Add cacao, cinnamon, sea salt, pitted medjool dates and coconut oil and blitz few times until the mixture comes together. Spoon the mix into the tin, spread evenly onto the base and press tightly down. Place into a fridge.
  3. In a double boiler gently melt coconut butter and set aside.
  4. Rinse the soaked cashews under running water and place into blender. Add kale, maple syrup, lemon juice, zest, and enough water to blend until smooth. Add coconut butter and blend until incorporated.
  5. Spoon onto the crust layer and smooth out the top.
  6. Place into a freezer overnight or for at least few hours to set.
  7. Once set carefully remove from the tin.
  8. Place onto a cake stand and decorate with some fresh kale leaves and raw balls.
  9. Store in a fridge or freezer. This cake will keep solid in fridge.
  10. Enjoy!
You can use some of the crust mix to make few balls to decorate the cake if you like.
Recipe by Nirvana Cakery at https://nirvanacakery.com/kale-chocolate-vegan-cheesecake/