Chocolate Cheesecake Recipe – Oh My Goodness – Sooo Goood!
Raw Chocolate cheesecake doesn’t get any better than this! The testimonials I get about this recipe are the same – oo’s and ah’s, oh my goodness, this is sooo goood!
Best Chocolate Cheesecake Recipe
Equipment Needed: High Speed Blender
Yield: 2 small cheesecakes, or 8 mini cheesecakes
- 3/4 cup cashews, unsoaked
- 1/3 cup almond milk
- 1/4 cup coconut oil – liquid form, warm up if necessary
- 3 tablespoons (either 3 tablespoons of raw cacao powder or 2 tablespoons cacao and 1 tablespoon raw carob powder)
- 2 tablespoons date paste or maple syrup
- 2 tablespoons nutritional yeast
- 1 teaspoon non-GMO lecithin (if you don’t have lecithin on hand, make cheesecake without it).
- 1 teaspoon LiyfBiotic probiotic
- 1 teaspoon vanilla extract
- Pinch of Himalayan salt
- Combine all ingredients EXCEPT, coconut oil and lecithin, in high speed blender and blend until smooth.
- As you are blending, pour in coconut oil. Once you are happy the mixture is smooth and creamy, continue blending and add lecithin – blend well.
- Pour cheesecake mixture two small 4 inch spring form pans, mini cheesecake pan, or into glass container of choice. Freeze for 1-2 hours, or until solid. Cheesecake is wonderful by itself, but by adding a crust, you can enhance the taste and presentation – see crust recipe below.
- If you store cheesecake in freezer, allow 10 minutes to soften before serving.
- Store in sealed container. Will store for up to 2 months in freezer.
- You can also store in refrigerator – it will remain solid and can be served immediately.
Coconut Walnut Crust Recipe
Equipment Needed: Food Processor
- 1 cup walnuts, or any raw nut of your choice (pecan, almond, cashew, macadamia)
- 1/4 cup unsweetened shredded coconut
- 2 tablespoons date paste, or 2 medjool date cut into small pieces
- 1 tablespoon coconut oil (in liquid form)
- If needed, 1-2 tablespoon water
- Place nuts in food process and pulse into small pieces.
- Add date paste or date and process (be careful not to over process and turn nuts into butter).
- Add coconut oil and process.
- At this point, check mixture – if you can form a ball in your hand its ready, if still too crumbly, add small amount of water and process, re-check consistency.
- Press crust into bottom of two 4 inch spring form pans, mini cheesecake pan, or container of choice.
6. Spoon or pour cheesecake mixture into pan or container, and freeze for 1-2 hours before serving.
Suggestion: sprinkle cacao nibs on tip of yogurt before placing in freezer.
A mini cheesecake pan is great and easy to use. It comes with removable bottoms, which makes removing individual cheesecakes easy and simple to do – just push up from bottom of pan.
Here’s where and how to purchase Mini Cheesecake Pan by Norpro (with removable bottoms)
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Certified Health Consultant
LifeWave Independent Distributor
David spent 27 years in the mortgage/real estate business, and currently holds a financial life license, but for over 31 years one of his passions has been natural health and prevention of disease. For 31 years he has lived a natural food lifestyle. He is an author, and certified as a health and transformational coach, and plant-based chef. Today his main focus is to bring hope into a person’s life through various resources, proven to reverse aging, elevate health, maximize thought life and emotions, and live with unparalleled, fully persuaded faith!
“It breaks my heart to see people suffering, or aging faster and living in pain and limitation. Or to see someone who has fallen into the rut of living, unable to reach their full potential. God has designed us to live amazing lives, and sometimes it just helps to find someone who will come along side and provide the hope and direction needed at that moment.”
To learn more about David, go to Image What Could Be.
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