RAW Raspberry Chia Paleo Cheesecake

To honor National Cheesecake Day I am sharing an all Paleo cheesecake recipe today.

I think most of us secretly love cheesecake, but are afraid to have a piece. Whether it be for weight gain reasons, for dairy intolerance reasons, or for gluten intolerance reasons, we feel intimidated to enjoy a delicious, creamy, sweet piece all to ourselves.

And that’s 100% understandable. The uncomfortable feeling after eating a large piece of cheesecake is terrible, and if I can, I will avoid it at all costs too. Nothing makes me feel more bloated, light headed and nauseous than eating this dessert from a store or restaurant.

However, everything changes when you eat an all RAW Paleo piece of cheesecake. You will not get an energy crash nor that unwanted bloating. Healthy and good-for-you ingredients are the best way to go.

So if you want to join in on the fun today, and do like all Americans are currently doing, then you better get going in the kitchen. Get all of your ingredients ready and all of your kitchen gadgets ready…this RAW Raspberry Chia Paleo Cheesecake will be a dessert to remember.

You and your family will devour it. Guaranteed.

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RAW Raspberry Chia Paleo Cheesecake

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• Author: Mariel Lewis
• Total Time: 45 mins
• Yield: 12 slices 1x

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Description

This RAW Raspberry Chia Cheesecake is sweet, tarty, well balanced, and creamy. A wonderful treat for any afternoon or night.

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Ingredients

Units USM Scale 1x2x3x

For the Crust

• 2 cups medjool dates, pitted and soaked for 10 minutes
• 2 cups raw almonds
• 2 cups raw walnuts
• 1/4 teaspoon sea salt

For the Filling

• 1 1/2 cups raw cashews, soaked overnight
• 1/2 cup maple syrup
• 1/3 cup coconut oil
• 1/2 cup full-fat canned coconut milk
• 1 lime, juice of

For the Sauce

• 10 oz. raspberries
• 1/4 cup maple syrup
• 1/4 cup chia seeds

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Instructions

1. Prepare the crust: add walnuts, almonds and salt to a food processor and process until flour-like texture is reached. Transfer to a bowl and set aside. Drain dates and place them in the food processor; process until broken down. Add cashew/almond flour back in, and process until ingredients reach a thick paste-like texture. Scoop mixture out of the food processor and press it at the bottom of the cheesecake pan.
2. Make the filling: drain cashews and add them to a high-speed blender. Add in maple syrup, coconut oil, lime juice, coconut milk, and blend until a smooth consistency is reached. Pour cheesecake filling on top of the crust. Cover cheesecake with plastic wrap and freeze overnight.
3. Make the sauce: mix ingredients together in a bowl using a spatula
4. Assemble the cheesecake: once cheesecake has been in the freezer overnight, spread raspberry sauce all over the top as a third layer and freeze for another 30 minutes. Slice with a knife ran under hot water and serve.

Notes

1. If you don’t eat your entire cheesecake right away, store the rest in your refrigerator or freezer.

• Prep Time: 45 mins
• Category: Desserts
• Cuisine: American