Having unhealthy foods and desserts it's part of the past, you can make delicious dishes that nurture your body, feed your cells and still give you complete satisfaction. This chocolate cheesecake is the proof of it.
The ingredients in this decadent but full of goodness cheesecake are loaded with nutrient dense properties.
I wanted to make it nut free in that way everybody could enjoy it but if you don't have any nut allergies you can use a variety of nuts and seeds to make the crust. My version is made with unsweetened shredded coconut. I used dates, a good source of vitamins and minerals such as calcium, iron, phosphorus, sodium, potassium, magnesium and zinc. Dates are a good source of dietary fiber and antioxidants. If you're following a low carb diet you can decrease the amount of dates or use a low carb liquid sweetener, necessary to hold the crust together. I also used our Superfood cacao drink mix here to add more health benefits and a different flavor than the one in the filling.
The filling is totally low carb, perfect for people following a Ketogenic lifestyle.This chocolate cheesecake is loaded with healthy fats, anti-oxidants, minerals and vitamins. For the filling I used our Spiced cacao drink mix, loaded with anti-viral and anti-bacterial spices, very necessary for this cold season. This raw chocolate cheesecake is totally free of gluten, dairy, grains, nuts, soy and processed sugar. A real treat that satisfies your cravings and indulge your taste buds.
2 1/4 cups finely shredded coconut, unsweetened (you can use nuts or a mix of nuts and coconut)
1 tsp vanilla extract
3/4 C. dates, pitted and chopped
Pinch of salt
1 C. raw cacao butter, melted
1/4 C. liquid sweetener (avoid for keto)
10 drops stevia
1 1/2 C. coconut cream*
1/2 tsp vanilla extract
Pinch of salt
- Add shredded coconut, cacao drink mix, vanilla and salt into a food processor and pulse to mix. If using nuts processed them till they ground
- Add the dates and process until the dates are finely chopped and the mixture starts holding together. Be careful of not processing too long it will get too sticky.
- Press into a 8 inch springform mold. Leave on the side or in the fridge to firm while you prepare the filling.
- *To get coconut cream place two cans of full fat coconut milk upside down in the refrigerator overnight. Open cans and use only the hard cream, you can use the water left for smoothies.
- Add all ingredients into a high-speed blender but the cacao butter.
- Blend until all ingredients are very well blended.
- Add cacao butter, blend until well mixed
- Pour filling over the crust, leave in the fridge to set for at least 4 hours or overnight.