Today is my birthday! I can’t believe I’m 47 years old. Actually what I really can’t believe is that I feel 28. Only I actually feel better now than I did when I was 28. It’s awesome. I’d like to say the raw chocolate cheesecake recipe that is the star of this post gets the credit, but that probably is a fib. The chocolate cheesecake is a wonderful though, and actually fairly healthy, birthday treat.
I originally found this raw chocolate cheesecake recipe when I was searching for birthday treats for my sister, who doesn’t eat any cane sugar. It was a huge hit! It’s also one of the few recipes I didn’t really tweak at all from the original, so before I get to the recipe, let me tout the awesomeness of the Pure Twins at pure 2 raw. I found their site when I was searching for this recipe. They are so charming and fun—and their recipes are great. If you’re interested in raw foods, check them out. (I didn’t take any “making” pictures. Click the link in the recipe title, which will take you to the original. They have a lot of great pictures of the process.)
Summary: rich, creamy, decadent raw chocolate dessert
For the crust:
- 1 cup pecan meal (just ground up pecans, can use any nut meal of liking)
- 3-4 medjool dates (or 2-3 tbsp maple syrup)
- 1/2 cup cacao powder (cocoa powder)
- pinch sea salt
- 1 teaspoon vanilla
For the filling:
- 2 cups cashew, pieces
- 1/2 cup coconut oil, liquid
- 1/2 cup maple syrup ( or may use agave nectar)
- 1/2 cup water
- 2 teaspoons vanilla
- 3/4 cup raw cacao
For the chocolate topping:
- 1/3 cup coconut oil (liquid)
- 1 tsp vanilla
- 3 tbsp agave nectar
- 6 tbsp cocoa powder
- Place all ingredients into a food processor or high-speed blender. Pulse until combined. The crust will be crumbly, but when you press it with your fingers, it will stick together.
- I use cupcake pans to make single serving portions. So, grab your cupcake pan and line with paper liners. Drop a spoonful of crust into each. You should have enough for 12 cheesecakes. Press down firmly with your fingers to form the crust. This will just be a bottom crust, so press it flat.
- Set aside.
- Soak the cashews for about 10-15 minutes (this is optional, but it helps make the filling creamy). Rinse them well. Place cashews into food processor with maple syrup, vanilla, and water. Blend until creamy (this will take about 2 minutes).
- Add in your cacao powder and coconut oil. Blend until everything is nice a smooth. It will have the consistency of a thick cake batter. If you need, scrape down the sides periodically.
- Scoop filling into the cupcake pan. Fill each to the top; you should have plenty of batter (plus maybe even a little extra).
- Put the chocolate cheesecake in the freezer to set for a few hours before topping them with the sauce.
- To liquefy the coconut oil, measure it out and put in a glass or metal cup/bowl. Fill a larger cup/bowl with hot water, and put the smaller cup inside. Make sure the water doesn’t spill into the coconut oil. It will take about 5 minutes for the oil to melt.
- Place all ingredients into a bowl and stir till combined.
I keep these in the freezer. Pull it out about 1/2 hour before you want to eat it so it can thaw a bit.
If you like, add some chopped nuts to the chocolate topping.
Preparation time: 30 minute(s)
Diet type: Vegan
Number of servings (yield): 12
I want to sign off by saying I love where I am in life. My forties have been awesome. I have less angst now then I did at 27 and 37. My birthday wish is for everyone to feel this way as they age. That and that they get to try this raw chocolate cheesecake recipe at least once…yum.