Normally Wednesdays are our Guest Blogger Series day; but, there’s just so many new and wonderful Paleo and real-food bloggers out there that we’ve expanded our series to two days a week. We hope you enjoy the expanded view points and unique content; if so, we encourage you to show these guest bloggers your support by visiting their blog and social media links at the end of this post!
Today we are graced by the lovely Megan from Detoxinista! She’s a Holistic Health Councilor who specializes in a living a healthy lifestyle year long. Not only is her work impressive, though, but she’s also a talented cook and baker. Today she shares an insanely decadent looking cheesecake recipe that I am dying to try!
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 veggies 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 for cashews instead of dairy, I’ll admit, I was skeptical. How can cashews possibly taste like cream cheese?
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 may 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!
Raw Chocolate Cheesecake
Fills one 8-inch pan
Adapted from Sweetly Raw
For the crust:
For the filling:
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!
For a quick strawberry sauce: Combine 5 ounces of strawberries (I used thawed frozen ones) with 1 tablespoon of pure maple syrup and blend until completely smooth. Mix with 5 ounces of chopped strawberries, for texture, and spoon a generous amount over each slice!
I hope you’ll enjoy this rich chocolate dessert as much as my family has!
Megan Gilmore is a certified holistic health coach and the creator of Detoxinista.com. When Megan isn’t working as a professional illustrator, she enjoys experimenting in her kitchen, developing healthy recipes that are both easy and delicious to share with her readers and clients. Her mission is to prove that healthy living is easier than you think! Connect with Megan on Facebook, Twitter, and Pinterest.