Every time I go to a raw food restaurant I look for the chocolate cheesecake. I love all raw desserts, but this is probably my favorite. It’s decedent, and satisfying, but still healthy so you feel energized after.
I use the same crust that I use for my pumpkin pie, but I add cacao. I have to say, it’s a great crust!
This recipe takes about 20 minutes to make, and since you don’t have to bake it, there’s some major instant gratification. Although, it does taste the best after it’s had time to chill and harden in the refrigerator. The coconut oil needs to be melted to assemble the cake/pie, so it needs to harden again in the refrigerator.
It goes well with whipped cream of course. You can find a great recipe here.
Ingredients for crust:
1 1/2 Cup Pecan
1/2 Cup Walnuts
1/2 Cup Caaco
1/4 Cup Xylitol, or other sweetener. Honey and Maple Syrup can be used as well.
3 Tbsp Melted Coconut Oil
4 Pitted Dates
1 Tsp Vanilla Bean
Pinch of Salt – I probably use 1/4 Tsp
Put all the ingredients in a food processor and pulse until finely chopped and combined. Use your hands to press the mixture into a pie pan.
Ingredients for Filling:
2 Cups Raw Cashews
1/2 Cup Walnuts
1 Cup Peeled and Chopped Zucchini
1/2 Cup Cacao Powder
1/2 Cup Maple Syrup
1 Tbls Vanilla Extract
1/4 Tsp Sea Salt
1/4 Cup Melted Coconut Oil
You don’t have to soak the nuts, but it will be easier to blend if you do and the filling will have a creamier texture. If you chose to soak, 4-6 hours is a good amount of time. If you know you’ll be making this, just throw them in a bowl with water the night before.
In a high-speed blender or food processor, blend all the ingredients until as smooth as possible and fill the crust. THAT’S IT!!
Place in the refrigerator until you’re ready to serve. Wait at least 45 minutes.
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