Skip to main content

Raw Royal Chocolate Cheezcake

This is as "healthy" as anything with chocolate is going to get (while still maintaining its high chocolate integrity)!  This chocolate chia-zz cake cake doesn't contain dairy, eggs, gluten, or processed sugars!  It has that rich dark chocolate flavour that sometimes gets masked in cheese cake by the dairy component, and sometimes in the raw vegan cheesecakes it gets side-tracked with whatever sweeteners are used (i.e., dates, agave, raw honey).  It is more like "high raw" in the way that I have made it because I had some left-over organic coconut milk in the fridge that called out to me just before I made my almond milk from scratch.  But you can be virtuously 100% raw with this recipe and it is still a smash hit!

Get out  a 6" or 9" springform pan (DON'T grease it).  I used both a Vitamix and a Food Processor, but I bet you can get away with just using the Vita-Mix for the whole thing-- I'm just kind of smitten with my nice Cuisinart processor, with how it loops and whirrs and turns everything homogeneous without a lot of noise or fuss.  However, like most raw recipes, the very least you want to have to do a great job is a blender (just do it in batches if it is too much for your regular blender).

And the ingredients are on the lux side, but it still costs less, I would estimate, than either making one with a bunch of eggs and cheese (and the triple bypass if you eat that whole puppy yourself).  I lived with an aristocratic Auntie the first year I went to College and she taught me to always use the best ingredients I could afford, and I have never found that to be bad advice.  In my case, everything below is organic or next to it.

Before deciding to make the cheezcake: 
(1)Buy your ingredients, 
(2)soak the nuts* and make the chia seed gel at least 12 hours before,  and, just before processing, 
(3)measure out the ingredients into separate small bowls (ramekins are super)-- this truly makes a huge difference in keeping things going when the going is good. 

*Any nuts or seeds should be thoroughly soaked to remove the toxic inhibitor layer (the plant's defence system against being overeaten) and make the seeds and nuts more digestible)

The Bottom Crust 
  • Place 1 C. Shredded Coconut in the Vitamix or the food processor and process until fluffy-powdery
  • Add in 1 C. Walnuts (soaked and dried)
  • pinch of Stevia
  • pinch of Celtic Sea Salt
  • pinch of Cayenne
Process until nicely combined and clumping a little.  Press into the spring pan.

The Cheezcake

  • 1 C. Nut Mylk (I used Coconut Milk but walnut or almond are great)
  • 2 C. Almonds (soaked and dried)
  • 2 T. Lemon Juice
  • 2 T. Chia seed Gel (1/4 C. chia seed in 1 C. Water, stirred well, and set in fridge 12+ hours)
  • 1 tsp. Vanilla
  • large pinch of Stevia
  • pinch of Celtic Sea Salt
  • 1/2 C. raw Fairtrade Cacao* (Watch this movie if you wonder "why Fairtrade?")
  • 1 C. Extra Virgin Coconut Oil (melted in a bowl in a container of hot water)
I personally chose to grind up the almonds to a fine powder in the Vita-mix and then added to the Food Processor, but all can be done in the Vita-Mix.  Combine all ingredients EXCEPT the Coconut Oil and spin until silky smooth.  Add the coconut oil and homogenize.  Spoon over the crust, smooth top, and put in the fridge if you are going to eat it tomorrow, or put it in the freezer if you want to eat it in an hour.  Enjoy!

To your living health!

See how Chia Gel is made Here

Please note that I am an affiliate for many of the products and services offered on this site. That means that when you click and purchase these products or services I receive a small commission. I appreciate your support for maintaining the information on this site!


Popular posts from this blog

Good Summer Morning Chia Pudding

Here is a fast and easy Chia Pudding that is perfect for breakfast (or as dessert, etc etc etc).  Chia pudd fans will know what I mean...  .                               . The Recipe is pretty simple.  You can vary it as you like, but this combination is a winner at our home and I think we will continue to use this as a standard for a simple breakfast pudding. I start by gathering together the ingredients and a wide-mouth Mason Jar with a lid. The ingredients are: 1/4 C. Chia Seed 1/4 C . Liquid Honey (or other sweetener of choice) 1/2 tspn. Vanilla Extract 2 C. Soy Milk (or other non-dairy milk) Strawberries and Blueberries (or other fruit/berry combinations ) as you like            THE METHOD Put all the above ingredients (in order) into a quart-size Mason Jar Whisk ingredients together until thoroughly mixed, paying attention to bottom sticky seeds Put lid on jar and place in fridge overnight (or at least 4 hours.) Scoop pudding into small bowls or small j

3 Quick Delicious Refreshing Carrot Salads

 These 3 carrot salads are all vegan, but not all familiar. It only goes to show that carrots have a life of their own in the Veggie World. When I go scouting for a delectable and easy-to-make vegan recipe, I like to think I vet the best on the Internet. I check out various social venues-- Instagram, Facebook, Twitter, Pinterest-- and google for the top-pagers as well. Then I read over the selection and toss the ones that sound a little too traditional or fussy.  1.  Viral TikTok Carrot Salad with Asian Flare (with Instagram's Stephanie Manzinali that.veganbabe) *that.veganbabe* demonstrates how to put this ribbon salad together in a flash. You will find other great salads that include carrots among her repertoire as well. Go HERE to the post. 2. Spicy Carrot Salad on Youtube with Everyday Gourmet  This looks very tangy and adventuresome for people who like a little zing in their summertime meals. Carrots are sweet, and some honey is also added to the recipe (I guess you could us

The Power of Flowers

Fragrant Flowers on our Morning Walk In my more youthful days of gardening I was all about organic food plants.  As I get older I have begun to enjoy planting and caring for flowers and herbs more. That is not to say that I do not have organic food gardening as a priority!  This year my husband has stepped into the gap in a big way (the 'gap' being my spending less time in the garden).  He has a 5-gallon pail of compost tea burbling away at all times, another pail of comfrey tea brewing under the grape arbor, and is experimenting with strewing agricultural lime in any patch of ground my eyes have fallen upon.   We have just put in  Saskatoon berry bushes, a few Sea Buckthorns, and 3 Sour Cherry trees (or bushes or whatever they will be) as well as the usual assortment of greens (kale, chard, collards, cilantro, parsley, romaine, etc.) and beans and a vast forest of little tomato plants, many donated by kind friends and neighbors.   We also have a square foot herb