Guest Post, Detoxinista: Raw Chocolate Cheesecake

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?

Well, they do, when combined with the right ingredients.Detoxinista's Raw Chocolate Cheesecake

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:

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


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.

Detoxinista's Raw Chocolate Cheesecake

*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.

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  • Raquel

    I thought soaking the cashews made them “less toxic” and/or easier to digest? Is it because they are ground so finely that there is no need to do so or have I been mislead? Thank you for sharing. I often go to Detoxinista’s site. I just discovered it 2 weeks ago!

    • Megan @ Detoxinista

      Hi Raquel! Soaking cashews does help remove enzyme inhibitors, which does make them easier to digest. However, I’ve tried making this recipe with soaked cashews, and the resulting texture is awful! So, if you’d like to soak the cashews first, it’s imperative that you also dry them completely before using them for this recipe. Since most people aren’t willing to complicate things with extra steps, that’s why I recommend skipping the soaking for this particular recipe. So glad to hear you’re enjoying my site! 🙂

      • Raquel

        Thank you, Megan!

    • Soaking and sprouting any food with a shell helps break the phytic acid down, but I think most cashew recipes call for soaking because it softens them to a creamy texture. I think she means it will still be tasty without that step 🙂

  • I have digestive issues with summer squash and winter squash is iffy. Is there another veggie i could try? Cucumber or maybe just gelatin? Any thoughts would be appreciated. Thanks 🙂 It looks delicious!

  • glutenfreeeasily

    Wow, that looks simply amazing! Love that there’s zucchini in the recipe!

  • Holly B

    Holy moly – I just made this. I wish my family did not know about it because I would really like to keep it all to myself. Yumm!

  • Laurie Hetherington

    This is on my to do list for the week. Thank you for sharing!!!

  • Cassidy Stauffer

    I’ve never heard of adding zucchini to raw cheesecake but I can’t wait to try it, I have this one pinned and will make it for sure 🙂 Thanks!

  • Miranda

    I made this for Valentine’s Day and it was insanely good. My boyfriend loved it too, and he didn’t believe me when I told him the ingredients.

  • new

    How did you get the frozen finished product out of the pan?

  • Kala

    What about using agave nectar instead of maple syrup?

    • We don’t use agave since it’s very high in fructose, which is hard on the liver.

  • Amy

    This sounds delicious!! Does anyone know if there is something I could substitute for the cashews and pecans? My daughter is allergic to tree nuts. I could even use cream cheese if that’s an option. Thanks for the recipe!!

  • Brady Price

    How long would this stay good in the freezer, if you weren’t able to make it the day before?

    • I would guess about a month, as long as it was well stored to prevent freezer burn.

  • Erin B

    I subbed 4 dates in the crust and 4 dates in the filling for the maple syrup and added more coconut oil and a bit of ghee to compensate for the loss of liquid. Mine didn’t come out as smooth as the picture, but it’s very rich and very yummy.

  • Emily

    I love this dessert! We have made it several times over and love it more each time we make it. Thank you so much!