Recipe of Super Quick Homemade Raw Chocolate Cheesecake (Dairy-free, Grain-free)

Hey everyone, it is me again, Dan, welcome to our recipe site. Today, I'm gonna show you how to prepare a special dish, How to Prepare Super Quick Homemade Raw Chocolate Cheesecake (Dairy-free, Grain-free). One of my favorites. For mine, I will make it a bit unique. This is gonna smell and look delicious.

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Many things affect the quality of taste from Raw Chocolate Cheesecake (Dairy-free, Grain-free), starting from the type of ingredients, then the selection of fresh ingredients, the ability to cut dishes to how to make and serve them. Don't worry if you want to prepare Raw Chocolate Cheesecake (Dairy-free, Grain-free) delicious at home, because if you already know the trick then this dish can be used as an extraordinary special treat.

To get started with this particular recipe, we have to first prepare a few components. You can cook Raw Chocolate Cheesecake (Dairy-free, Grain-free) using 14 ingredients and 10 steps. Here is how you can achieve it.

MEGAN GILMORE

Ingredients and spices that need to be Get to make Raw Chocolate Cheesecake (Dairy-free, Grain-free):

1. For the crust:
2. 2 cup raw pecans
3. 2 tablespoons coconut oil
4. 1/4 cup cocoa powder
5. 1/4 cup pure maple syrup
6. 1/8 teaspoon fine sea salt
7. For the filling:
8. 2 cups raw cashews (no need to soak)
9. 1 cup peeled & diced zucchini
10. 1/2 cup cocoa powder
11. 1/2 cup pure maple syrup
12. 1 tablespoon vanilla extract
13. 1/4 teaspoon fine sea salt
14. 1/4 cup coconut oil, melted

Instructions to make to make Raw Chocolate Cheesecake (Dairy-free, Grain-free)

1. Prepare the crust by placing the pecans in a food processor fitted with an S-blade, and grind them into fine meal.
2. Add in the rest of the crust ingredients, and process again until well combined.
3. Line the bottom of an 8-inch spring form pan with plastic wrap or parchment paper, then press the crust evenly into the bottom of the pan.
4. Place the pan in the freezer to set, while you prepare the filling.
5. In a high-powered blender or food processor, process the raw cashews until they are a fine powder.
6. Add in the zucchini, cocoa powder, maple syrup, vanilla extract, and sea salt, and blend again until a smooth and creamy batter is formed.
7. Add in the melted coconut oil, and blend again to fully incorporate the ingredients into a uniform filling.
8. Wait for 8 hours, preferably overnight.
9. Pour the filling into the frozen pie crust, and allow to set
10. Serve directly from the freezer, for best texture. *Note: This cheesecake will become quite soft if left out at room temperature, so be sure to keep it chilled!

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