Desserts

Paleo Chocolate Cheesecake

This Paleo Chocolate Cheesecake is defiantly the best cake I’ve ever made! It’s soooo good! This cake is full of chocolate for the ultimate chocolate lover!

Can you imagine that you make your favorite recipe for a short time and without baking?

Today is all about the classic chocolate cheesecake but in a wholesome and nourishing version.

It’s heavenly soft and velvety with the perfect level of sweetness.

For the crust, I used walnuts and cocoa powder. You might be concerned that I used so many walnuts and think it’s way too much but trust me, it all tastes great together and the proportions are perfect.

This crispy and nutritious zucchini completes the filling perfectly creating a wholesome dessert.

I truly love cheesecake… that rich, creamy filling, the best combination! This cake is sweet and it is so delicious, it will melt in your mouth! The Paleo Chocolate Cheesecake recipe was created by the love (and with love) to this delicious dessert.

Yields1 Serving

 1 cup zucchini
 2 cups cashews
 ½ cup dark cacoa powder
 3 tbsp maple syrup
 1 tsp vanilla extract
 3 tbsp coconut oil
 ¼ tsp salt
Crust
 2 cups walnuts
 2 tsp coconut oil
 ¼ cup dark cacoa powder
 1 tbsp maple syrup
  tsp salt

1

CRUST:
Line cake pan (around 8 inch) with parchment paper.

2

In the bowl of a food processor, pulse the walnuts until in fine crumbs. Add the rest of the ingredients, and pulse until a dough forms.

3

Press the dough evenly into the bottom of the lined pans, and then place in the freezer to set while you make the filling.

4

FILLING:
In the bowl of a food processor, grind the cashews into a fine powder. Add in the zucchini, cocoa powder, maple syrup, vanilla, and salt, and process until smooth and creamy. Add in the coconut oil, and pulse until fully combined.
Pour the filling into the crust

Chill in the fridge for about 8 hours, until set, before serving.

5

Chill in the fridge for about 8 hours, until set, before serving.

Ingredients

 1 cup zucchini
 2 cups cashews
 ½ cup dark cacoa powder
 3 tbsp maple syrup
 1 tsp vanilla extract
 3 tbsp coconut oil
 ¼ tsp salt
Crust
 2 cups walnuts
 2 tsp coconut oil
 ¼ cup dark cacoa powder
 1 tbsp maple syrup
  tsp salt

Directions

1

CRUST:
Line cake pan (around 8 inch) with parchment paper.

2

In the bowl of a food processor, pulse the walnuts until in fine crumbs. Add the rest of the ingredients, and pulse until a dough forms.

3

Press the dough evenly into the bottom of the lined pans, and then place in the freezer to set while you make the filling.

4

FILLING:
In the bowl of a food processor, grind the cashews into a fine powder. Add in the zucchini, cocoa powder, maple syrup, vanilla, and salt, and process until smooth and creamy. Add in the coconut oil, and pulse until fully combined.
Pour the filling into the crust

Chill in the fridge for about 8 hours, until set, before serving.

5

Chill in the fridge for about 8 hours, until set, before serving.

Raw Chocolate Chesscake

If you have tried this recipe, let me know how you liked it! Take a picture and tag it #simplypaya on Instagram!

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✨ P.

Hungry for more sweets? I’ve got your back! Try this delicious Black Bean & Banana Brownie – it’s one of the most popular recipes on my blog! If that’s not quite your style, no worries those Chocolate Muffins might be an option for you!

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