Raw Dairy-Free, Gluten-Free Chocolate Cheesecake

By: Claire Georgiou, Reboot Naturopath, B.HSc ND

Raw Dairy-Free, Gluten-Free Chocolate Cheesecake

Prep Time: 40 minutes

Total Time: 4 hours, 40 minutes

Yield: 12

Ingredients



If you or anyone you know has food allergies, then this is the dessert to make! Not only is it rich and creamy and mouthwateringly good, but it’s dairy-free, gluten-free and egg-free. It’s also ideal for any vegans or someone who is just looking to maintain their health with a little indulgence that they won’t feel guilty about. Many traditional desserts are high calories with minimal nutrients while a dessert like this offers a broad spectrum of nutrients as well as being a great smart sweet and entirely satisfying. This dessert was approved by a number of family members and friends. My husband even declared, “it was the best dessert yet,” although I’m not much of a dessert maker unless I get to put a healthy spin on it. So I hope you enjoy it as much as I did!

Ingredients:
Filling:
1 cup/150 g cashews
1/2 cup/70 g macadamia nuts
6 tbsp honey
4 tbsp cacao powder
1/2 cup/125 ml almond milk
1/2 tsp sea salt
1 tsp vanilla extract
2/3 cup/160 ml coconut oil

Base:
1/2 cup/100 g almonds
1/2 cup/150 g hazelnuts
1/2 cup/70 g raisins or dates
3 tbsp honey
4 tbsp cacao powder
1 tsp vanilla extract
Pinch of sea salt

Directions:

1. Soak the cashews and macadamias for 4 hours of more then rinse well.

2. Grease a 20 cm/8 in spring-form cake tin, then line with baking paper.

3. For the base, process the almonds and hazelnuts in food processor or high speed blender until a crumb consistency forms. Add the raisins (or dates), honey, cacao, vanilla and sea salt until well mixed. Press the mixture into the tin evenly then refrigerate for at least 1 hour.

4. Melt coconut oil.

5. For the filling, add the cashews, macadamias, honey, cacao, almond milk, sea salt and vanilla with the coconut oil in a food processor or high speed blender. Blend until smooth and creamy.

6. Pour the filling into the tin to cover the base evenly, then place in the freezer for at least 2 hours.

7. Remove from the tin while frozen and leave it out to soften a little before serving.

8. Sprinkle with cacao nibs right before serving. A great addition to this recipe would be strawberry cashew nut cream.

9. Store in fridge or freezer for up to one week.

Substitutions:
Honey – maple syrup, rice syrup
Nuts – interchange with any nut you desire such as brazil nuts, pecans or walnuts
Cacao – carob
Almond milk – quinoa milk, hempseed milk, coconut milk

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Claire Georgiou, Reboot Naturopath, B.HSc ND

Claire Georgiou is an Australian Naturopath, Nutritionist and Herbalist who has completed a Bachelor of Health Science (C.Med) and an Advanced Diploma of Nutrition, Naturopathy and Herbal Medicine. With over 13 years of clinical experience working in Sydney and London specializing in liver disease, autoimmune disease, thyroid conditions, diabetes, insulin resistance, digestive disorders, chronic infections, children’s health, fertility and pregnancy care, Claire uses nutritional dietary guidance, juices, superfoods, herbal medicine, supplements and lifestyle advice to support her clients' health goals. Claire has worked for and closely with Dr. Sandra Cabot, who is known as the Liver Cleansing Doctor and who has written over 25 health related books, for more than seven years. Claire has also previously worked with other health and vitamin support companies that offer people in remote areas with health, lifestyle and dietary advice. Claire started working for Joe Cross three years ago after the release of his first movie Fat, Sick &Nearly Dead supporting Rebooters who are partaking in juice cleanses. She writes health related articles, creates healthy recipes, juices and smoothies and is one of the nutritionists who runs the Guided Reboot programs.

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