Raw Chocolate Cheesecake
Prep time
Total time
Recipe type: Sweet treat
Serves: 10 - 12
  • 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
For the base:
  1. Line a 20cm spring form with plastic wrap.
  2. 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!
  3. Add in coconut oil (liquid form), cacao powder, maple syrup and salt to the almond meal and process again until the mixture combines well.
  4. 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.
For the filling:
  1. Peel and chop zucchini.
  2. 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.
  3. 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.
  4. Pour in the coconut oil (liquid form) and blend again.
  5. Remove the base from the freezer and pour the filling into the springform. Cover with plastic wrap and return to the freezer overnight.
  6. About an hour before you wish to serve the cheesecake, remove it from the freezer and place it in the fridge.
  7. Serve with raspberries.
Recipe by Planning With Kids at https://planningwithkids.com/2014/01/07/raw-chocolate-cheesecake/