Gluten-Free, Soy-Free, Vegan Chocolate Cheesecake

I was determined to come up with a recipe for gluten/soy/dairy/egg/white sugar-free chocolate cheesecake and post it before Valentine's Day. I must say I am quite pleased with this one.

• Ready In: 1 hr 30 mins
• Serves: 6
• Yields: 1 cake

Ingredients

• 3⁄4 cup  almond meal
• 2  tablespoons  coconut sugar crystals or 2  tablespoons  other raw sugar
• 3  tablespoons  extra virgin coconut oil, melted
• 200  ml  almond milk
• 2 (3 1/2ounce)  soy-free  dark chocolate bars
• 3 (6 ounce)  greek  almond milk or 3 (6 ounce)  coconut milk yogurt
• 1⁄3 cup  coconut sugar crystals or 1⁄3 cup  other raw sugar
• 1⁄3 cup  gluten-free flour or 1⁄3 cup  rice flour
• 1  cup raspberries
•  powdered sugar, for dusting (optional)

Directions

1. In a bowl, combine almond meal, sugar, and melted coconut oil and mix well. Press the mixture on the bottom of a 7 or 8-inch (18 cm - 21 cm) springform pan. Set aside.
2. Preheat the oven to 350°F/180°C.
3. In a sauce pan, heat almond milk under a low heat and add broken pieces of chocolate. Stir until the chocolate is completely melted. Do not boil the milk.
4. In a blender, mix yogurt, sugar, and flour. Add the chocolate milk mixture and mix again. Pour in the springform pan.
5. Bake for 45-60 minutes. The cheesecake is still soft when you take it out of the oven, but it will get firm.
6. Store in the refrigerator overnight.
7. Garnish with raspberries and powdered sugar if desired before serving.