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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:

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


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


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


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


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

For the filling:

Combine all ingredients in food processor and process until smooth.


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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