RAW Dark Chocolate Blackberry Paleo Cheesecake

300+ Recipe Digital Cookbook

"I spent 10 years creating and testing recipes for this cookbook, it's my proudest creation!"

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300+ Recipe Digital Cookbook

"I spent 10 years creating and testing 1000's of recipes for this cookbook, it's my proudest creation!"

- Mariel, Author & Founder

Instant Download

The Paleo diet doesn’t allow dairy, so one cannot indulge in say, a cheesecake from the Cheesecake Factory. But you know what? That is A-okay. We are better off without consuming 40 million calories in a single sitting or feeling bloated right after anyway. What we can do instead, is make our own healthier version of one.

A Paleo approved version. Ladies and gentlemen…today I am sharing one of those recipes you’ll want to Pin or save in your browser for later, because this recipe is about to become a family favorite.

My RAW Dark Chocolate Blackberry Paleo Cheesecake recipe is sweet and creamy…one of those delicious desserts that melts in your mouth. It is extremely satisfying! You can serve it at a dinner party or bring it as a gift to a friend; it truly is perfect for any occasion.

RAW Dark Chocolate Blackberry Paleo Cheesecake

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• Author: Mariel Lewis
• Total Time: 6 hrs 30 mins
• Yield: 12 slices 1x

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Description

This RAW Dark Chocolate Blackberry Paleo Cheesecake is well balanced and creamy. A decadent dessert that’s great for a special night.

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Ingredients

Units USM Scale 1x2x3x

For the crust

• 2 cups raw almonds
• 10 medjool dates, pitted
• 2–3 tbsp maple syrup
• 8 tbsp cacao powder
• 1/2 tsp sea salt

For the filling

• 2 cups raw cashews, soaked overnight
• 1/2 cup melted coconut oil
• 1/2 cup maple syrup
• 1 cup light canned coconut milk
• 2 tsp vanilla extract
• 8 tsp cacao powder

For the sauce

• 12 oz fresh blackberries
• 1/2 cup filtered water
• 6 tbsp maple syrup

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Instructions

1. Prepare the crust: add all crust ingredients to a food processor, and process until nuts have broken down. Test the crust by spooning out a small amount and rolling it in your hands. If the ingredients hold together, your crust is good to go. Transfer crust to a 9″ cheesecake pan and press firmly, making sure edges and well packed and base is even throughout. Set aside, and wash the food processor.
2. Prepare the Filling: add soaked cashews, melted coconut oil, maple syrup, coconut milk, vanilla extract and cacao powder* to a food processor and blend on high until smooth and creamy. Pour mixture on top of the crust and smooth evenly with a spatula. Place the cheesecake in the freezer overnight for it to solidify.
3. Make the sauce: bring water, 6 tbsp maple syrup and 6 oz of blackberries to a boil in a saucepan. Stir constantly with a wooden spatula and let boil for ~12 minutes, or until blackberries have broken down. Remove from heat and add remaining 6 oz of blackberries; stir and let cool.
4. Assemble: remove cheesecake from the freezer 15 minutes prior to eating, slice it using a sharp knife ran under hot water, and top with blackberry sauce and slivered almonds.

Notes

1. The cacao powder tends to go crazy at the beginning of the food processing, so pulse at the beginning to incorporate, and then process at full speed.

• Prep Time: 30 mins
• Cook Time: 6 hrs
• Category: Dessert
• Cuisine: American