11 September 2013

Chocolate cheesecake....

Now that I have your attention.... yes I said two words that most people love especially together.  Since going sugar free (since 23 June) I have lost the appetite for cheap processed sweet foods like ice cream or chocolate (Cadbury) I really don't crave them and really do prefer eating more foods that are made with natural ingredients.  I will swap a few of the ingredients say cocoa powder for cacao and reduce the maple syrup for the crust AND the filling. 

Reading many foodie or health blogs I always stumble across delicious and healthy recipes I want to try, some I get around to making and others just seem to sit in my bookmarks folder... this one jumped out the page at me, so think I will give it a crack. 

Courtesy of Detoxinista

Raw Chocolate Cheesecake
Fills one 8-inch pan

Adapted from Sweetly Raw
Ingredients:
For the crust:
2 cup raw pecans
2 tablespoons
coconut oil
1/4 cup cocoa powder
1/4 cup pure maple syrup
1/8 teaspoon fine sea salt
 For the filling:
2 cups raw cashews (no need to soak)
1 cup peeled & diced zucchini
1/2 cup
cocoa powder
1/2 cup pure maple syrup
1 tablespoon vanilla extract
1/4 teaspoon fine sea salt
1/4 cup coconut oil, melted
Directions:
Prepare the crust by placing the pecans in a food processor fitted with an S-blade, and grind them into fine meal. Add in the rest of the crust ingredients, and process again until well combined. Line the bottom of an 8-inch spring form pan with plastic wrap or parchment paper, then press the crust evenly into the bottom of the pan. Place the pan in the freezer to set, while you prepare the filling.

In a high-powered blender or food processor, process the raw cashews until they are a fine powder. Add in the zucchini, cocoa powder, maple syrup, vanilla extract, and sea salt, and blend again until a smooth and creamy batter is formed. Add in the melted coconut oil, and blend again to fully incorporate the ingredients into a uniform filling.

Pour the filling into the frozen pie crust, and allow to set for 8 hours, preferably overnight. Serve directly from the freezer, for best texture.

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