Raw Raspberry Chocolate Cheesecake

There is something about cheesecake. It just makes you feel like you’re doing something wrong.

So indulgent. So satisfying.

After tasting one of these, even I had to double check my scribbled recipe notebook to be reminded that I was actually eating something far healthier than a traditional cheesecake. Especially considering, there’s no cheese or cream or anything of the such to speak of in this recipe.

What is in this recipe is far more exciting. A secret ingredient – one of my favorite things!

By now you should know that I LOVE getting secret ingredients into recipes. No, not just adding in healthier foods that you can tell are there but they work anyway. Truly secret ingredients. Things you would never normally find in the recipe that adds a boost of nutrients without being detected in the slightest.

It’s amazing to me how there are certain healthy foods that just work. What’s funny is I was actually making my chocolate pie when I decided to give zucchini a try. I was waiting for the pie crust to finish baking and began thoughtlessly eating the raw zucchini I had just sliced up to cook for dinner. After I realized what I was doing, I starting thinking about how the taste of zucchini isn’t really apparent until you cook it. And that’s when my mind started wondering… where could I sneak in zucchini to an otherwise “sweet treat”? Of course, I also decided to check online to make sure I wasn’t completely crazy (or had potentially come up with the world’s best idea). Lo and behold, I was definitely not the first one to think of this, which made it even more exciting to see what could come of this secret ingredient!

I looked through a ton of recipes but I would say my recipe is mostly adapted from this one. The thing that’s awesome about “cooking” raw, you can taste test as you go to see if you need to add a little bit of this or a little bit of that!

Ingredients

Crust:

1/2 c. whole pitted dates

1 c. pecans

3 tbs. cocoa powder

1 tsp. vanilla

1 tbs. coconut oil, melted

pinch of sea salt

Filling:

1 c. cashews

1 c. chopped zucchini (~1 whole zucchini)

2 tbs. lemon juice

1 tsp. vanilla

2 tbs. agave nectar

Sauce:

1/4 c. raspberries

1/2 tbs. coconut oil

1 tsp. cocoa powder

1 packet stevia

Directions:

Place dates and cashews in two separate bowls to soak in lukewarm water. I usually let them soak for about a half hour to soften, though a lot of people recommend soaking the cashews for a few hours. I’m sure longer would make it easier, I just tend to forget 😉

For the crust: Place pecans in a food processor and process until finely chopped (you don’t want a nut butter, just chopped). Add diced dates and process again. Add all remaining [crust] ingredients and mix thoroughly. Evenly distribute (a Tablespoon works great!) in cupcakes liners or parchment paper-lined cupcake pan, and put pan in the freezer.

Note: If you have a mini-cheesecake pan then by all means use it! I don’t but found that by using liners or even just lining each cup with parchment paper works wonders for getting them out once they are set!

The Filling: Process the cashews until very fine, a nut butter, and as smooth as possible – but don’t stress if it’s not perfect – everything will come together well at the end! Pour into a small bowl and set aside. I just reuse the one they were originally soaking in!

Separately, add chopped zucchini to the food processor (no need to rinse it out) to process until very fine; you may have to use a spatula to scrape down the sides. Add lemon juice, vanilla and agave; process until smooth. Finally, add the cashew “butter” back in and mix until smooth and creamy. Take your cupcake pan out of the freezer and distribute the “cheesecake” filling evenly on top the crust.

Chocolate Raspberry Sauce: I use frozen raspberries and melt them together with the coconut oil. You can either do this in the microwave or on the stove (feel free to strain out the seeds if you’d prefer – I don’t mind them in my sauce). Remove from heat and mix in cocoa powder and stevia. Spoon onto the top of each mini cheesecake and swirl with a toothpick or fork. Alternately, make sauce when you are ready to serve cheesecakes and drizzle on top!

Put pan back into the freezer to set for an hour or two. Once set, remove individual cheesecakes from pan and put in a ziplock freezer bag or another airtight container to easily store in the freezer until ready to eat!

Enjoy either straight from the freezer or let sit out for about 15 minutes to slightly soften.

Raw Raspberry Chocolate Cheesecake

All you want in a cheesecake without the guilt: raw, gluten-free, vegan and oh so delicious! You’ll never know there’s a secret ingredient providing a boost of nutrition!

Recipe type: Dessert

Directions

Place dates and cashews in two separate bowls to soak in lukewarm water. I usually let them soak for about a half hour to soften, though a lot of people recommend soaking the cashews for a few hours. I’m sure longer would just make it easier!
For the crust: Place pecans in a food processor and process until finely chopped (you don’t want a nut butter, just chopped). Add diced dates and process again. Add all remaining [crust] ingredients and mix thoroughly. Evenly distribute (a Tablespoon works great!) in cupcakes liners or parchment paper-lined cupcake pan, and put pan in the freezer.
The Filling: Process the cashews until very fine, a nut butter, and as smooth as possible – but don’t stress if it’s not perfect – everything will come together well at the end! Pour into a small bowl and set aside. I just reuse the one they were originally soaking in!
Separately, add chopped zucchini to the food processor (no need to rinse it out) to process until very fine; you may have to use a spatula to scrape down the sides. Add lemon juice, vanilla and agave; process until smooth. Finally, add the cashew “butter” and mix again until smooth and creamy. Take your cupcake pan out of the freezer and distribute the “cheesecake” filling evenly on top the crust.
Chocolate Raspberry Sauce: I use frozen raspberries and melt them together with the coconut oil. You can either do this in the microwave or on the stove (feel free to strain out the seeds if you’d prefer – I don’t mind them in my sauce). Remove from heat and mix in cocoa powder and stevia. Spoon onto the top of each mini cheesecake and swirl with a toothpick. Alternately, make sauce when you are ready to serve cheesecakes and drizzle on top!
Put pan back into the freezer to set for an hour or two. Once set, remove individual cheesecakes from pan and put in a ziplock freezer bag or another airtight container to easily store in the freezer until ready to eat!