A Decadent Vegan Chocolate “Cheese” Cake

chocolate cheesecake
By: Claire Georgiou, Reboot Naturopath, B.HSc ND

This is a decadent dessert that’s perfect to serve on special occasions. I came up with the recipe for my sister, who is dairy-intolerant. The cake is nutrient-dense and full of flavor — just a small piece will leave you satisfied!

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  • 1 cup(75g) walnuts
  • ½ cup whole buckwheat
  • 1 cup (200g) dates
  • ¼ tsp sea salt

Caramel sauce

  • 1 cup(200g) dates
  • 3 tbsp hot water


  • 1 ½ cup (180g) cashew nuts
  • 1 tsp vanilla
  • 6 tbsp maple syrup
  • ½ cup coconut cream
  • ¼ tsp sea salt
  • 2 tbsp coconut oil
  • 2 tbsp lemon juice


  • 1 cup of peanuts
  • 120g of dark chocolate (70%)


  1. Preheat the oven 350°F.
  2. Soak the cashews for 1 hour in hot water, then rinse well.
  3. Grease a 20cm springform cake tin and line it with baking paper.
  4. Optional: roast buckwheat and peanuts for 7-10 minutes.
  5. Process the walnuts and buckwheat until a crumb consistency forms then add the dates, and sea salt until well mixed. Make sure to not over process this – you’ll want to see small chunks still. Press the mixture into the tin evenly then refrigerate for 1 hour. Note: If mixture is too wet add more walnuts; add more dates if it’s too dry.
  6. Blend the dates for the caramel mixture until a smooth consistency forms. Then, slowly add the hot water until smooth and set mixture aside.
  7. Blend with a high powered blender all the filling ingredients, until a smooth consistency forms.
  8. Remove the base from the refrigerator.  Spoon half the date mixture around the base crust then pour the filling into the tin to cover the base evenly. Next, add half the roasted peanuts and bash it a little on the counter to remove air bubbles and to let the peanuts sink. Place the tin in the freezer for 4 hours or more.
  9. Melt the dark chocolate.
  10. Remove the cheesecake from the freezer then top with the remaining date paste and the rest of the roasted peanuts.
  11. Drizzle the chocolate over the top and put it back in the freezer for 1 hour.
  12. Remove from the tin while frozen and leave it out to soften a little before serving.


Nuts – interchange with any nut you desire such as Brazil nuts, pecans or pistachios
Buckwheat – any nut
Coconut cream – coconut milk, almond milk, cashew milk
Maple syrup – honey, rice syrup

Prep time: 40 minutes

Cook time: 4-6 hours in the freezer

Total time: 6 hours

Servings: 12

  • Nutrition per serving:

Yields and nutritional information are estimated and will vary depending on produce size and equipment used.

Claire Georgiou, Reboot Naturopath, B.HSc ND

Claire Georgiou is an Australian Naturopath, Nutritionist and Herbalist who has completed a Bachelor of Health Science (Compl. Medicine) and an Advanced Diploma of Nutrition, Naturopathy and Herbal Medicine. She has more than 14 years of clinical experience specializing in liver disease, autoimmune disease, thyroid conditions, diabetes, insulin resistance, digestive disorders, chronic infections, children’s health, fertility and pregnancy care. Claire consults in private practice in Sydney and also offers consults out of area and is an accredited member of the Australian Traditional Medicine Society. Claire has worked closely for many years with Dr. Sandra Cabot, who is known as the “Liver Cleansing Doctor” and has written more than 25 health related books. Claire writes health related articles, creates healthy recipes and is one of the nutritionists who runs our Guided Reboot programs.

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