Creative Health Institutes Easy Raw Chocolate Cheesecake recipe:
Crust
- 1 cup dried coconut
- 1 cup walnuts or pecans
- pinch of salt
- ¼ cup of date water
Powder the coconut first in the food processor or blender. Add everything else and process to a sticky consistency. Press into the bottom of a 6 or a 9 inch spring form pan. Put into the freezer to set up while you are making the filling. The nuts need to soaked over night and dried before using to make them more digestible and lower the acid levels.
Filling
- 1 cup walnut or almond milk
- 2 cups cashews
- 1 cup coconut oil
- 1/4 cup carob powder
- ¼ cup cacao powder
- 2 tbs lemon juice
- 2 tbs lecithin
- 1 tsp vanilla extract
- ¼ cup of date water or agave
- pinch of celtic salt
To make the nut milk soak the nuts over night. Blend with water in a 1:2 ratio. Strain through a mesh cloth or cheese cloth. Blend all ingredients in a blender, except the coconut oil. Once the batter is completely smooth add the coconut oil and blend again. Pour into the crust and smooth the surface with a spatula. Sprinke with Cacao Nibs, which have be soaked overnight in date water or agave. Let the cheesecake set up overnight in the refrigerator or freeze for one hour if serving that day.
