Raw Chocolate Cheesecake (WF, DF, GF, FF)




2 cups almonds, soaked overnight

2 tablespoons coconut oil, melted

1/4 cup raw cacao powder

1/4 cup brown rice syrup

1/8 tsp himalayan sea salt


2 cups raw cashews, soaked for 3 hours and strained

1 cup peeled and diced zucchini

1/2 cup raw cacao powder

1 tsp vanilla extract

1/4 tsp himalayan sea salt

1/4 cup coconut oil, melted

Blueberry sauce:

Handful fresh blueberries

1/4 cup Brown rice syrup


Fresh berries, e.g. strawberries, blueberries, raspberries


1 high speed blender e.g. Vitamix or Optimum blender

1 springform pan

1 nut milk bag

spoon for mixing


Blend the soaked almonds in 3-4 cups filtered water. Strain the almond milk out using a nut milk bag. Chill the almond milk in a container in the fridge. Place the almond meal in a bowl and mix in the cacao powder, sea salt and coconut oil. 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, cacao powder, brown rice 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.

Defrost the cake for 1/2 hour at room temperature. Serve with blueberry sauce (blueberries + brown rice syrup), fresh berries of choice (strawberries, raspberries, blueberries). Enjoy!