Raw Chocolate Cheesecake Recipe

I just had a wonderful time with Olga Aura, a self described health counselor, at her raw chocolate cooking class. I might also add “gourmet raw chef extraordinaire” to her description judging by this raw chocolate cheesecake recipe she made during the class. It was in a word “delicious!” It has an amazing “cheesecake” taste to it, without the dairy. And as you know I am not a fan of dairy for many reasons. This raw cheesecake is frankly tastier than more traditional cheesecakes I have had in the past.

The cheesecake is sweetened with a pinch of stevia. Stevia is made from the leaves of the stevia bush native to South America. You only need a pinch of this stuff as it’s 300x sweeter than sugar, with zero calories. You’ll find Stevia in the supplement aisle of any health food store. There have been health concerns raised about Stevia but after a review of the literature I can say they are pretty much baseless. Btw, stevia has been used safely for centuries in South America and is the number one substitute in Japan. The Stevia taste can be a little tricky. It can have a slight metallic licorice aftertaste. But there is none of that in this recipe, probably for a couple of reasons. Citrus flavors blend nicely with Stevia and the lemon juice probably helped blunt this aftertaste effect. There are also dates in this recipe and this may have helped too.

A raw food diet is very healthy because you’re eating minimally processed foods… that is foods in their most natural state. If you’re a straight vegan be sure you supplement your diet with B12. With Olga’s permission here is the delightful raw chocolate recipe that will amaze you and broaden your horizons as to the possibilities of raw food.

Raw Chocolate Cheesecake

Crust
1 cup dried coconut
1 cup walnuts or pecans
pinch of salt
pinch of stevia
pinch of cayenne

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
1/2 cup carob or cacao powder
2 tbs lemon juice
2 tbs soy lecithin
1 tsp vanilla extract
big pinch of stevia
pinch of 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.

Let the cheesecake set up overnight in the refrigerator or freeze for one hour if serving that day.

This recipe was made entirely in a Vitamix blender which I would say is a must for this recipe. Attempting this in a food processor will be a little tricky in my opinion.

Be sure to check out Olga Aura’s website to learn more about her other cooking classes. Thanks Olga!

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