I’m kicking off December with some seriously amazing Kale Chocolate Vegan Cheesecake. It’s gorgeously green, indulgent and so delicious! Just what we need at this crazy busy time of a year, a good slice of kale cheesecake, would you agree?
The inspiration for this cake came from Organic Green Supreme Kale Balls by Raw Health made with dates, kale, spinach and pumpkin seeds. I’ve been a fan of their organic products for a long time now and I loved sampling their range of snack balls that they’ve kindly sent to me. They make the perfect topping for my cake.
The beauty of this cake aside of being healthy is that it’s very simple to make. The crust is made with almonds, pumpkin seeds, medjool dates, coconut oil, raw cacao and cinnamon. And there is enough mix to make few raw balls to decorate the cake if you like. The cheesecake layer is a mix of cashews, coconut butter, lemon, maple syrup and let’s not forget the kale. You can add as much or little kale as you like, for me this amount is just perfect. Do remember to soak the cashews first and rinse them well before blending. I’ve blended the cashews and kale first before adding the coconut butter. Set the cake in freezer, but you can store in the fridge afterwards, it will keep solid. Tastes even better and more cheesy the next day. Enjoy with kale loving friends:) x
- 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
- Prepare 6" round cake tin with removable base, no need to grease it.
- 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.
- In a double boiler gently melt coconut butter and set aside.
- 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.
- Spoon onto the crust layer and smooth out the top.
- Place into a freezer overnight or for at least few hours to set.
- Once set carefully remove from the tin.
- Place onto a cake stand and decorate with some fresh kale leaves and raw balls.
- Store in a fridge or freezer. This cake will keep solid in fridge.
- Enjoy!
Just when we thought veggies couldn’t get any cooler ;) This is fantastic!
Thank you so much Rebecca! Kale is way too cool:) x
Awesome, I think we have found Mrs Green’s birthday cake!
Yay, I’m so happy to hear that! I’m sure you’ll all love it! :)
In the recipe you put coconut butter but when talking about the filling up top you said cacao butter.
Hi Erin, you’re right, I’ve completely missed that one. Thank you so much for pointing that out! :)
Could this be the healthiest cake ever to have existed? I think it might be! Looks great! :) xx
Thank you Sasha! It might be close!!! xx
This looks amazing but the person in my life who I think would most enjoy it doesn’t like coconut. Can you recommend what to substitute for the coconut butter and oil?
Hi Leena, you can leave out the coconut oil in the crust and add extra date if needed. It will be tricky in the kale layer, because the coconut butter keeps the cake solid. You could double the cashews, but the cake will not hold as well, you will have to eat it semi frozen.