Vegan Brownie! Vegan Chocolate Cheesecake! How about combining the two? Perfect chocolate bliss. Decadent vegan chocolate bliss, with no refined sugars or processed ingredients. It’s a dessert that is worth enjoying from start to end.

This is my Easter dessert for you, my lovely friends. Being plant-based doesn’t mean there isn’t a way to enjoy beautiful desserts. There is always a way. I’m here to show you a healthy tasty way. Like I’ve mentioned before in my other blog posts, I do the work of creating the recipes, you just follow the instructions and get the credit for making a delightful and healthy meal, or dessert in this case. Not any dessert…it’s a Vegan Brownie Chocolate Cheesecake.

Hard to make? No! Timely? A little bit! You’re making this cake for a special occasion or celebration. Making a cake takes some time. It’s a cake made from scratch, no boxed powders and mixtures here. It’s worth your time, the effort and the quality ingredients that are meant to nourish your body.

The process of creating this cake is super easy – the only baking involved is for the bottom layer. That’s it. The method consists in blending the ingredients in a high-speed blender and refrigerating. It’s easy, trust me. Soaking the cashews takes the longest time, but you can plan that ahead of time.

When I plan a cashew cream recipe, I usually soak my cashew nuts in the fridge during my work hours. I add filtered water over the raw cashew nuts and leave them in the refrigerator until later when I get back home, and I’m ready to prepare a recipe. Simple!

The brownie layer is the same recipe that I used in my Vegan Dark Chocolate & Fresh Mint Leaves Brownie recipe. If you haven’t made it yet, I’ll give you another chance with this recipe. :)

I’ve tried to include here a good number of pictures from the process of making the cake. A visual always helps.

Now, let me tell you a bit about the combination of chocolate and blackberries. As you may have noticed, I like to include fresh fruit with my desserts as much as possible. Berries are my top favourite to use with chocolate. I’m lucky to have access to fresh organic fruit in my area, even though if at this time of the year the berries are not all raised in Canada.

An exciting health fact that I would like to mention here is the dark chocolate or raw cocoa and berry combination. I only use organic raw cocoa in my recipes. Both berries and raw cocoa contain dietary flavonoids that are thought to protect the brain in many ways, including the potential to protect neurons against injury induced by neurotoxins, an ability to suppress brain inflammation, and the potential to promote memory, learning and cognitive function. I had read this the other day in a posting by Dr. Tom O’Bryan. Check out his IG profile to learn more on the interesting scientific facts (no sponsorship here).

Overall, this cake will deliver a rich texture, creaminess, crunch and juiciness from the lovely blackberry seeds, an ultimate decadent healthy chocolate dessert.

I wish you a restful Easter time with your dear ones, and I’m hoping you’ll give this exquisite dessert a try soon. Do let me know how it goes. :)

Hugs to you!

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