Raw German Chocolate Cheesecake

Free of refined sugar, grains, gluten, dairy, and eggs, it contains no tricky ingredients and really consists of only two components: a crust made from nuts and cocoa, and a creamy center made from…nuts and cocoa. The entire recipe can be made in a high-speed blender and it’s kind of magical to see the way the ingredients transform into something that tastes so distinctly like German chocolate cheesecake. I won’t deny that this is an incredibly rich cake, so make sure to be mindful of portion sizes!


Yields24 ServingsPrep Time30 minsDifficultyIntermediate

Ingredients

Crust
 1 ¾ cups raw almonds
 ¼ cup raw cacao powder
 ¾ cup Medjool dates, pitted
 1 tsp pure vanilla extract
  tsp salt
 2 tbsp agave nectar
Filling
 3 cups raw cashews
 1 ½ cups almond or soy milk
 1 cup agave nectar
 5 tbsp raw cacao powder
 2 tbsp pure vanilla extract
 ¼ tsp salt
 3 tbsp soy lecithin
 1 ¼ cups coconut butter or oil, melted

Instructions

Make the Crust
1

Add all crust ingredients to a food processor. Process until the crust begins to rise on the sides of the processor’s bowl. Stop the machine and use a spatula to mix the crust. Repeat a few times until the mixture is smooth and consistent. The final result should be a mixture that holds together with gentle pressure.

2

Wash your hands so the crust doesn’t stick, then use your knuckles to lightly and evenly press the mixture into the bottom portion only of a 9-inch cheesecake pan. Set aside.

Make the Filling
3

Blend all filling ingredients except the soy lecithin and coconut oil, until the mixture is completely creamy. Then, add the lecithin and melted coconut oil. Blend on high until well mixed.

4

Pour the filling over the crust and tap the cheesecake pan on the counter several times to remove air bubbles in the filling. Refrigerate overnight or in the freezer for 2 hours.

Tip: To store, cover and place in the fridge. The cheesecake keeps well for at least 4 days.

Nutrition Facts

Serving Size 1 slice

Servings 24


Amount Per Serving
Calories 267
% Daily Value *
Total Fat 17g27%
Saturated Fat 8g40%
Trans Fat 0g
Cholesterol 0mg
Sodium 48mg2%
Total Carbohydrate 26g9%
Dietary Fiber 4g16%
Sugars 18g
Protein 5g10%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Ingredients

Crust
 1 ¾ cups raw almonds
 ¼ cup raw cacao powder
 ¾ cup Medjool dates, pitted
 1 tsp pure vanilla extract
  tsp salt
 2 tbsp agave nectar
Filling
 3 cups raw cashews
 1 ½ cups almond or soy milk
 1 cup agave nectar
 5 tbsp raw cacao powder
 2 tbsp pure vanilla extract
 ¼ tsp salt
 3 tbsp soy lecithin
 1 ¼ cups coconut butter or oil, melted

Directions

Make the Crust
1

Add all crust ingredients to a food processor. Process until the crust begins to rise on the sides of the processor’s bowl. Stop the machine and use a spatula to mix the crust. Repeat a few times until the mixture is smooth and consistent. The final result should be a mixture that holds together with gentle pressure.

2

Wash your hands so the crust doesn’t stick, then use your knuckles to lightly and evenly press the mixture into the bottom portion only of a 9-inch cheesecake pan. Set aside.

Make the Filling
3

Blend all filling ingredients except the soy lecithin and coconut oil, until the mixture is completely creamy. Then, add the lecithin and melted coconut oil. Blend on high until well mixed.

4

Pour the filling over the crust and tap the cheesecake pan on the counter several times to remove air bubbles in the filling. Refrigerate overnight or in the freezer for 2 hours.

Tip: To store, cover and place in the fridge. The cheesecake keeps well for at least 4 days.

Raw German Chocolate Cheesecake
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