Chocolate, Raw Cheesecake (Dairy-free, Grain-free)

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By Megan, on February 10th, 2013
This rich, chocolate cheesecake tastes pretty sinful.
In fact, you and your family would probably never guess that hidden in this creamy, chocolate filling is actually a FULL CUP of green vegetables! I love finding ways to sneak extra vegetables into the dishes I make for my family, without sacrificing taste or texture, and this decadent treat definitely fits the bill.

When I first saw a recipe for raw cheesecake, calling cashews instead of dairy, I’ll admit, I was skeptical. How can cashews possibly taste like cream cheese?

Well, they do, when combined with the right ingredients.

However, I had a difficult time achieving that authentic cheesecake texture until I decided to try something radical–> adding zucchini into the mix! Zucchini adds just the right balance of moisture to the creamy filling, without affecting the flavor. Now, I can’t imagine making a cheesecake without it. My classic raw cheesecake, also made with zucchini, fools even the pickiest of eaters!

Featuring raw cashews, which are rich in selenium, magnesium and zinc, and heart-healthy coconut oil, which can help regulate blood sugar and boost metabolism, this is a special treat that you can feel good about serving to your loved ones. As an added bonus, this cheesecake is properly combined, making it easier on your digestive system. You can’t beat a delicious dessert that doesn’t leave you feeling sluggish afterward!

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Ingredients

  • For the crust:
  • Fills one 8-inch pan
  • 2 cup raw pecans
  • 2 tablespoons coconut oil
  • 1/4 cup cocoa powder
  • 1/4 cup pure maple syrup
  • 1/8 teaspoon fine sea salt
  • For the filling:
  • 2 cups raw cashews (no need to soak)
  • 1 cup peeled & diced zucchini
  • 1/2 cup cocoa powder
  • 1/2 cup pure maple syrup
  • 1 tablespoon vanilla extract
  • 1/4 teaspoon fine sea salt
  • 1/4 cup coconut oil, melted

Preparation

Step 1

Prepare the crust by placing the pecans in a food processor fitted with an S-blade, and grind them into fine meal. Add in the rest of the crust ingredients, and process again until well combined. Line the bottom of an 8-inch spring form pan with plastic wrap or parchment paper, then press the crust evenly into the bottom of the pan. Place the pan in the freezer to set, while you prepare the filling.

In a high-powered blender or food processor, process the raw cashews until they are a fine powder. Add in the zucchini, cocoa powder, maple syrup, vanilla extract, and sea salt, and blend again until a smooth and creamy batter is formed. Add in the melted coconut oil, and blend again to fully incorporate the ingredients into a uniform filling.

Pour the filling into the frozen pie crust, and allow to set for 8 hours, preferably overnight. Serve directly from the freezer, for best texture.

*Note: This cheesecake will become quite soft if left out at room temperature, so be sure to keep it chilled!

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