Food,  Raw Tuesday

Raw Chocolate Cheesecake

This is defiantly the best cake I’ve ever made! It’s soooo good!

This Chocolate Cheesecake is full of chocolate for the ultimate chocolate lover!

Can you imagine that you make your favorite recipe for a short time and without baking?

Today is all about the classic chocolate cheesecake, but in a wholesome and nourishing version.

It’s heavenly soft and velvety with the perfect level of sweetness.

For the crust I used walnuts and cacoa powder. I was a bit skeptical at the beginning to put that much of walnuts as they taste tend to be quite strong. I decided to give it a try and I’m so happy I did because it turned out mouth-watering.

This crispy and nutritious zucchini completes the filling perfectly creating a wholesome dessert.

I love truly cheesecake… that rich, creamy, tangy filling, the best combination! This cake is sweet and it is so delicious when melt in your mouth real madness for chocolate lovers.

If you try this recipe, let me know! Take a picture and tag it #theblissfulplate on Instagram!

If you are participating in Raw Tuesday don’t forget to tag #rawtuesday or #surowywtorek and share you awesome food creations!

#RawTuesday Meal Plans
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Raw Chocolate Cheesecake

 1 cup zucchini
 2 cups cashews
 ½ cup dark cacoa powder
 3 tbsp maple syrup
 1 tsp vanilla extract
 3 tbsp coconut oil
 ¼ tsp salt
Crust
 2 cups walnuts
 2 tsp coconut oil
 ¼ cup dark cacoa powder
 1 tbsp maple syrup
  tsp salt

1

CRUST:
Line cake pan (around 8 inch) with parchment paper.

2

In the bowl of a food processor, pulse the walnuts until in fine crumbs. Add the rest of the ingredients, and pulse until a dough forms.

3

Press the dough evenly into the bottom of the lined pans, and then place in the freezer to set while you make the filling.

4

FILLING:
In the bowl of a food processor, grind the cashews into a fine powder. Add in the zucchini, cocoa powder, maple syrup, vanilla, and salt, and process until smooth and creamy. Add in the coconut oil, and pulse until fully combined.
Pour the filling into the crust

Chill in the fridge for about 8 hours, until set, before serving.

5

Chill in the fridge for about 8 hours, until set, before serving.

Ingredients

 1 cup zucchini
 2 cups cashews
 ½ cup dark cacoa powder
 3 tbsp maple syrup
 1 tsp vanilla extract
 3 tbsp coconut oil
 ¼ tsp salt
Crust
 2 cups walnuts
 2 tsp coconut oil
 ¼ cup dark cacoa powder
 1 tbsp maple syrup
  tsp salt

Directions

1

CRUST:
Line cake pan (around 8 inch) with parchment paper.

2

In the bowl of a food processor, pulse the walnuts until in fine crumbs. Add the rest of the ingredients, and pulse until a dough forms.

3

Press the dough evenly into the bottom of the lined pans, and then place in the freezer to set while you make the filling.

4

FILLING:
In the bowl of a food processor, grind the cashews into a fine powder. Add in the zucchini, cocoa powder, maple syrup, vanilla, and salt, and process until smooth and creamy. Add in the coconut oil, and pulse until fully combined.
Pour the filling into the crust

Chill in the fridge for about 8 hours, until set, before serving.

5

Chill in the fridge for about 8 hours, until set, before serving.

Raw Chocolate Chesscake

Vegan, Gluten Free, Raw Vegan

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