This Raw Chocolate Cheesecake is so good! I based my recipe off this one here, a great blog which has loads of amazing recipes.
A raw chocolate cheesecake has completely different ingredients to your traditional cheesecake. For a start it is dairy free – no cheese! It is also gluten and grain free, contains no processed sugars and has zucchini in it
I actually made this cheesecake to have for dessert at our Melbourne Christmas. I did however forget to take it out of the freezer, so when it came to dessert time, it was not ready to serve. I had plenty of desserts to serve, so it wasn’t actually missed.
It did however prove to be a problem for me, because when I sliced it up the next day, I wanted to keep eating it! While this is a much healthier version of a cheesecake, it is still a sweet treat and should be consumed in moderation.
My solution to this was to slice it up and share with friends and have them taste test it for me – it was very popular!
You do need a food processor for this recipe and you will need to have plenty of time to make it ahead so it sets well.
The raw chocolate cheesecake needs to be served directly from the fridge as it will soften at room temperature.
- 2 cup raw almonds
- 2 tbsp coconut oil
- ¼ cup cacao powder
- ¼ cup pure maple syrup
- ⅛ tsp himalayan pink salt
- 2 cups raw cashews
- 170 grams zucchini
- ½ cup cacao powder
- ½ cup pure maple syrup
- 1 tbsp vanilla extract
- ¼ tsp himalayan pink salt
- ¼ cup coconut oil
- 100 grams raspberries, to add once served
- Line a 20cm spring form with plastic wrap.
- Place the almonds into a food processor and blend to a fine meal like consistency. Don’t over process or you will have almond butter!
- Add in coconut oil (liquid form), cacao powder, maple syrup and salt to the almond meal and process again until the mixture combines well.
- Pour the mixture into the lined springform pan and press down firmly with your hands. This is the base of your cheesecake. It can stay in the freezer until the filling is ready.
- Peel and chop zucchini.
- Add the cashews to the processor (no need to wash bowl or blade if you have just made the base) and process until they are of a fine consistency.
- Add the chopped zucchini, cacao powder,vanilla, salt and maple syrup. Blend again. I blended for about a minute and was a little freaked out by how runny the mixture was. I blended again for another 3-4 minutes stopping regularly to scrape down the sides. The mixture then thickened up nicely.
- Pour in the coconut oil (liquid form) and blend again.
- Remove the base from the freezer and pour the filling into the springform. Cover with plastic wrap and return to the freezer overnight.
- About an hour before you wish to serve the cheesecake, remove it from the freezer and place it in the fridge.
- Serve with raspberries.
Our Family Menu Plan For This Week (a little late!)
Even though we are on school holidays, I have included lunch box recipes this week, as my daughter is really into cooking at the moment and is eager to make lunches and treats!
Week Commencing 7th January 2014
Chicken Wings, Baked Potatoes and Corn
|Chicken wings, baked potatoes and steamed corn
Left over mince recipe - taco puffs
Oat and seed lunchbox slice
|Slow cooker balsamic beef with pumpkin salad
|Pumpkin soup (Even though it is summer in Melbourne it has been ridiculously cold!)
|Chicken stir fry
|Sausage and veg
|Weekly menu plan shopping list 7th January 2013
Family Friendly Recipes
If you are looking for further recipe inspiration, check out my complete list of Family Friendly Recipes.