Vegan Chocolate Cheese Cake

This Chocolate Cheezecake is decadent. Indulgent. Rich, Creamy and Smooth. Each delicious bite hosts a signature blend of cocoa and carob powders, turning the classic filling into a chocolate delight.

Ingredients

Filling (filtered water, cane sugar, creamed coconut, coconut oil, tapioca flour, expeller pressed safflower oil, cocoa powder (processed with alkali), potato starch, vanilla extract, pea protein, sea salt, carob powder, xanthan gum, sodium alginate, lactic acid, tricalcium phosphate, natural flavours, cultured sugar, enzyme), gluten-free crust (tapioca flour, cane sugar, coconut oil, brown rice flour, water, white whole grain sorghum flour, potato starch, cocoa powder (processed with alkali), expeller pressed safflower oil, milled flaxseed, vanilla extract, psyllium, xanthan gum, sea salt, sunflower lecithin, caramel (colour), baking powder).

Suggested Use

Keep frozen.

Thawing instructions:

1) Remove cheezecake from package, and transfer to cutting board or plate. Place in refrigerator.

2) Thaw in refrigerator for 5 to 6 hours.

3) Remove and slice into 4-6 equal pieces. Transfer to serving plates.

4) Thaw for an additional 20 minutes at room temperature before serving.

5) Refrigerate unused pieces immediately.

6) If pressed for time: Thaw unwrapped cheesecake at room temperature for 30 minutes, slice into 4-6 equal slices, then thaw for an additional 45 minutes.

7) Do not refreeze. Best if consumed within 48 hours of thawing. Do not microwave.