Chocolate Raw Cheesecake - YUMMM!
I love cheesecake! But I never loved how I felt after eating it. I later found out I was allergic to dairy, and the sugar was feeding my depression, Candida and general addiction. So, when I discovered raw cheesecake, I was blown away by how amazingly delicious it was, AND that I felt GOOD after eating it. It felt light, yet satisfying in my body, and didn’t ignite the usual compulsion to eat more and more and more. . .
What makes raw cheesecake healthier than “regular” cheesecake? Well, it’s dairy-free, sugar-free, flour-free and this recipe contains the super food, raw cacao (raw chocolate). When the unprocessed, unheated cacao bean powder is used, you get all the amazing nutrients and antioxidants in their full strength.
This recipe is especially low sugar as it only uses the herb stevia as a sweetener, so there is no negative effect on the blood sugar at all.
In fact, this is one dessert you can enjoy for breakfast with full confidence that you are getting a healthy and indulgent start to the day!
Enjoy, and please let me know what you think by leaving a comment below.
Chocolate Raw Cheesecake Recipe
Prepare the Crust
- 1 cup dried finely shredded coconut
- 1 cup pecans (soaked overnight – this lowers the acid level and makes them more digestible)
- pinch of Celtic sea salt
- 2-4 drops liquid stevia
- pinch of cayenne
In a food processor, process the coconut until fine. Add remaining ingredients and process to a sticky consistency. Press mixture into the bottom of a 6 or a 9 inch spring form pan.
Put into the freezer to set while you are making the filling.
Prepare the Filling
- 1/2 to 1 cup almond milk*
- 2 cups cashews
- 1/2 to 3/4 cup coconut oil or butter
- 1/2 cup carob or raw cacao powder
- 3 tbs lemon juice
- 1 tsp vanilla extract
- 6-10 drops liquid stevia
- pinch of salt
- 1 tsp. grated orange or lemon zest (optional, but yummy)
Blend all ingredients except the coconut oil in a blender (I highly recommend a Vita-Mix) adding additional almond milk as needed. Once the batter is completely smooth add the coconut oil and blend again. Pour into the crust and smooth the surface with a spatula. Let the cheesecake set up overnight in the refrigerator or freeze for one hour if serving that day.
Chai-Spice Cheezecake variation: use carob over raw cacao, and add 1 tsp. cinnamon, 1 tsp. ginger powder, 1 tsp. cardamom, 1/2 tsp. black pepper, 1/4 tsp. ground cloves, 1/2 tsp. star anise or regular anise. This recipe is really yummy topped with fresh whole or pureed berries, cacao nibs, raw chocolate sauce, goji berries, shredded coconut, or any other yummy morsel your imagination can cook up. : )
* Click here to learn how easy it is to make homemade almond milk. If you don’t want to make the milk, you can purchase unsweetened almond milk in most health food stores. Coconut milk can also be used.
Love and healthy bliss,
Ana
PS – Enjoy 50 more fabulously healthy recipes in my cookbook “Quick. Healthy. Delicious. 50 Favorite Recipes to Feed Your Life!”
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