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Paleo Chocolate No-Bake “Cheesecake”

Yields16 ServingsPrep Time15 minsTotal Time15 mins

This recipe is almost verbatim from Kelsey Ale's cookbook, Paleo Sweets, and is dairy- and gluten-free. I took it to my Qigong teacher's farewell practice (Boo Hoo ... she's moving to Portland) in the park near the Rose Bowl (yes, I live near there!).  It was devoured!  Can you guess what the filling is (besides the tons of chocolate)? Bet you can't ...

For the crust:
 1 cup pecans or hazelnuts
 ½ cup shredded unsweetened coconut
 2 tbsp cacao powder
 ¼ tsp salt
 1 cup dates (I used deglets)
 2 tbsp coconut oil, melted
For the filling:
 2 cups raw cashews, soaked overnight
 7 oz unsweetened chocolate, melted
 ½ cup plus 2 Tbsp. maple syrup (I used coconut nectar)
 1 cup coconut cream
 3 tbsp lemon juice
 1 tbsp vanilla
For the crust:
1

Line an 8" springform pan with parchment paper and set aside.

2

Process nuts into a flour in a food processor fitted with an "S" blade. Add coconut, cacao, and salt and process again. Set aside.

3

Process dates into a paste, then add ground nut mixture and oil to date paste and process to form a crumbly but sticky dough.

4

Press dough into an even layer on the bottom of of the prepared 8" springform pan.

5

Place crust in the fridge to set, 30 minutes or overnight.

For the filling:
6

Combine all ingredients in food processor and process until smooth.

7

Pour filling over prepared crust. Transfer the cake to the fridge to set, 4 hours or overnight.

Nutrition Facts

Serving Size small slice

Servings 0

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