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!
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
24 servings
Serving size
1 slice
Amount per serving
Calories267
% Daily Value *
Total Fat17g22%
Saturated Fat 8g40%
Trans Fat 0g
Cholesterol0mg
Sodium48mg3%
Total Carbohydrate26g10%
Dietary Fiber 4g15%
Total Sugars 18g
Protein5g
* The % Daily Value (DV) tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
Ingredients
Crust
1 ¾cupsraw almonds
¼cupraw cacao powder
¾cupMedjool dates, pitted
1tsppure vanilla extract
⅛tspsalt
2tbspagave nectar
Filling
3cupsraw cashews
1 ½cupsalmond or soy milk
1cupagave nectar
5tbspraw cacao powder
2tbsppure vanilla extract
¼tspsalt
3tbspsoy lecithin
1 ¼cupscoconut 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.
AuthorLife and Health Network