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  • Writer's pictureKaylee Cubbison

Double Chocolate Chickpea Cheesecake (vegan, paleo, nut free opt, + no bake)

this has a filling that is extremely smooth, rich, and creamy with a sweet, simple, 3 ingredient crust, and a nice shell of chocolate on top bc it truly makes everything better


yields: 11-12 slices

prep time: 20 min

total time (including cooling): 1 hr 40 min



5 dates

1/2 cup almonds (can sub other nut or seed)

1 tbsp maple syrup


1 15 oz/15.5 oz can chickpeas (drained and rinsed)

1/4 cup melted coconut oil

A dash of vanilla

1/2 tsp salt

1/4 cup almond butter (can sub other nut or seed butter)

1/2 cup cacao powder

1/3 cup maple syrup

a couple tbsp non dairy milk (IF NEEDED, the batter should be thick, but add if it needs a little thinning)


1/3-1/2 cup chocolate chips

1 tbsp coconut oil


*line a 9x9 cake pan with a circle of parchment paper and spray with oil

*in a food processor/blender blend together the dates, almonds, and maple syrup until sticky and crumbled together, then press evenly into the pan with a spatula. place in freezer.

*again in the food processor, blend the chickpeas, coconut oil, vanilla, salt, almond butter, cacao powder, maple syrup, and non dairy milk until smooth. remove the pan from the freezer and smooth the batter into it with a spatula. place it back in the freezer.

*melt the chocolate chips and coconut oil together in the microwave in 30 second increments, mixing in between, until smooth. pour on top of the cheesecake as desired and optionally add some chopped almonds/salt. freeze for 1-2 hours, slice, and enjoy! (preferably store in fridge)

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