This recipe is very similar to the Raw Berry Creamy “Cheesecake” Delight that I make. One day I was just thinking that I wanted to come up with a chocolate version. Ooo chocolate! I want to say, who doesn’t love chocolate? I can actually think of one
crazy person who doesn’t, though. Anyway, it was near Father’s Day and my piano students’ recital, and I wanted to make some good healthy food for all these people. My dad LOVES pecans and all nuts (I am sure he is the reason I am a nut for nuts), so I wanted to make the crust with pecans.
We are not lactose-free, gluten-free or vegan, but so many of the recipes are so nutrient dense. Creating food this way is such a great way to get vitamin-packed food without compromising flavor. If you need a lactose-free, gluten-free or vegan recipe for company, this is a great recipe to make!!
- The Crust Ingredients:
- 1/2 cup raw pecans (other nuts will work)
- 1/2 cup dates (soaked in water for 2 hours will make them easier to work with, but not necessary)
- The Filling Ingredients:
- 1 ½ cups raw cashews, soaked in water for at least 2 hours
- juice of 2 lemons (4-5 T)
- 1 t vanilla extract
- 1/3 cup coconut oil, melted
- 1/3 cup honey, warmed (agave for vegan)
- 1/4 cup cocoa powder
- 1/4 cup water
- Process the pecans and dates. The longer they process, the finer the crust, so it’s up to you. Add more dates if the pecans and dates don’t stick together.
- Fill a pie plate or muffin liners with your crust, and press it down well. I use a bottom of a glass to smash the crust into the pie plate and my fingers to press it into the muffins liners.
- Melt the coconut oil (30-60 seconds in the microwave).
- Put all filling ingredients in a high powered blender, and blend until smooth and creamy. If the filling is too thick, add more water tablespoon by tablespoon to thin if desired.
- Pour filling mixture into the pie crust(s-if you are making mini “cheesecakes”).
- Smooth out the filling. I used a spatula.
- Freeze to solidify, take out of the freezer about 15 minutes before serving, and enjoy!
- Keep refrigerated 3-4 days or in the freezer for up to a month.
Honestly, making the mini “cheesecakes” take a lot more time because you have to individually press the crust into these small cupcake liners, but I really like sharing them this way because they are so portable.
The Verdict: We love the Berry “Cheesecake”, but we ADORE the Chocolate “Cheesecake”. It’s so creamy and smooth.
Go here for the complete list of smoothies and the complete list of recipes.
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