"Plain fresh bread, its crust shatteringly crisp. Sweet cold butter. There is magic in the way they come together in your mouth to make a single perfect bite."--Ruth Reichl

Chocolate Cheesecake Recipe

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This recipe for Chocolate Cheesecake, by , is from Tasty and Easy Paleo Recipes, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Kari Hamilton

Category:
Category:

Ingredients:  
Ingredients:  
1 recipe fauxreo crust dough

2 c raw cashews pieces soaked in water for T least 4 hours or overnight
1/4 c coconut oil, melted
1/4 c full fat coconut milk
1/4 c pure maple syrup
2 tsp vanilla
1 c zucchini, peeled and diced
1/2 c cocoa powder
1/4 c coconut sugar
1/4 tsp salt
1-3 tbsp lemon juice

Directions:
Directions:
Line an 8" springform pan with parchment paper; set aside. Prepare the fauxreo crust, following step 2, place in pan and put in the freezer.

To make the filling: Drain the soaked cashews and put them in the blender. Blend until the cashews are somewhat broken down. Add the coconut oil, coconut milk, maple syrup and vanilla. Blend until smooth. Then add the zucchini, cocoa powder coconut sugar, salt and 1 tbsp of lemon juice. Blend again until smooth and a creamy batter is formed. Add 1 tbsp more of lemon juice at a time as needed. The favour should be a little lemony but not overdone. Blend one more time if you add more lemon juice.

Remove crust from freezer and pour the cheesecake filling evenly into it. Place back in the freezer to set at least 4 hours. Remove the cheesecake from the freezer 20 min prior to serving to allow it to thaw. Remove from the pan. If you would like to add garnish, melt chocolate chips in a microwaveable safe bowl. Can sprinkle with cocoa and melted chocolate over the top. Stores in the freezer for up to 2 weeks.

Copyright Vanessa Barajas Clean eating for a dirty mind

Number Of Servings:
Number Of Servings:
12
Personal Notes:
Personal Notes:
Can substitute unsweetened vanilla almond milk in place of coconut milk. Can make the crust 1 week ahead and keep frozen until ready to use.

 

 

 

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