Virtual Vegan Potluck

Welcome to the Virtual Vegan Potluck Desserts!

I am honored to be posting along with over 100 amazing vegan bloggers! I am constantly amazed by the spirit of vegan bloggers and how we can all come together for great cause. Ann has done a wonderful job in bringing us all together and I’m grateful to be a part of this brilliant event! I’m looking forward to seeing what everyone else has made and I’m sure it’s nothing short of delicious!

This is by the chocolaty-est dessert I have ever made! Fused layers of chocolate cheesecake and chocolate peanut butter fudge separated by rich chocolate “buttercream” frosting and finished off with just a bit more!

Chocolate. Chocolate. Chocolate.

This is a chocolate lovers dream and it is RICH and creamy with subtle hints of coconut from the frosting. This dessert didn’t actually come out quite like I imagined it to because my idea to make chocolate coconut whipped mousse failed on me last minute when my coconut milk decided not to separate! Next time I shall have a couple of cans of coconut milk on hand. Nonetheless, this chocolate dessert is TO DIE FOR and I can’t wait to try it again with thicker layers and hopefully my coconut milk will be nice to me to next time.

The cheesecake layers are rich and tangy with little notes of lemon and the fudge has melded together beautifully with the peanut butter. It is really is …chocolate heaven! I find it very apt and appropriate to name this Death by Chocolate because if you’re still longing for a piece of chocolate after this your taste buds must have gone crazy from chocolate overload!

Click read more for the recipe and links to the previous and next blogs in the Virtual Vegan Potluck!

Raw Chocolate “Cheesecake”

• 2 cups soaked cashews (at least 1 hour but up to 4-6 hours)
• 1 cup dates
• 1/3 – ½ cup water
• 3/4 cup melted coconut oil
• ½ cup cocoa powder
• 1/3 cup agave nectar (more or less to taste)
• 3 tablespoons coconut sugar
• 1 tablespoon lemon juice
• 2 teaspoons sea salt
• 1 teaspoon vanilla extract
• ½ teaspoon espresso powder

Directions

Add all of the ingredients except the water into a good high speed blender and blend for 5 – 10 minutes until smooth and thicken, add the water when necessary to create a smooth thick paste.

Separate the batter into three separate cake pans lined with plastic wrap and place in the refrigerator overnight to thicken and set.

*To make thicker layers separate into two different cake pans instead of three.

Chocolate Peanut Butter Fudge

• 1 ½ cups Vegan Chocolate Chips
• ¾ cup Peanut Butter
• ¾ cup Vegan Butter
• 1 Teaspoon Pure Vanilla Extract
• You can add sweetener if you want but I find it sweet enough on its own.

Directions

In a small pan over low heat, melt together the chocolate chips, peanut butter and butter until thoroughly combined and then add in the vanilla extract off of the heat.

*Make this after the cheesecake has already set. After the chocolate mixture cools to at least room temperature, separate and pour the fudge over the cheesecake in the three separate pans. Just to be safe that the fudge won’t melt the cheesecake, after pouring over the cheesecakes pop them in the fridge for 10—15 minutes until the fudge sets and then place in the refrigerator.

Chocolate “Buttercream” Frosting

• 2 ¼ cups powdered coconut sugar (recipe found here: The Whole Life Nutrion Kitchen)
• 3/4 cup vegan butter
• 2 ounces chocolate, melted
• 1-2 tablespoons coconut milk
• 1 teaspoon vanilla extract
• ½ teaspoon espresso powder

Directions

Melt the chocolate in advance and allow it to cool to room temperature.

Cream together the coconut sugar and butter for a few minutes until thick and creamy and then add in the cooled chocolate, vanilla extract, espresso powder and beat again. Add the coconut milk to the frosting until you reach your desired consistency.

*I recommend doubling this recipe for the cake to make sure you have enough.

Now onto the best part– PUTTING IT ALTOGETHER!

Directions

After letting the fudge and cheesecake set up and meld together for a few hours, find a lovely cake plate and set the first fudge cheesecake layer down. Put a good amount of frosting over it and smooth it over until everything is covered and then place the second layer down and repeat the process you just did on the previous layer. Add the final cheesecake fudge layer on top of the frosting and cover everything in a good layer of frosting, making sure to smooth over the sides.

Place everything in the fridge to set and leave out to reach room temperature before serving with frozen mixed berries or a different version of my ill-fated coconut whipped cream!

*Tip: Lay down wax or parchment paper on the bottom of the cake plate before frosting and then carefully remove after you’re done.

Make sure to click the buttons below to continue your journey through the May 2013 Virtual Vegan Potluck!

Right before me is The Joyful Pantry!
Right after me is Afro Vegan Chick!

To start at the beginning of the Potluck, click here!