Pumpkin Chocolate Cheesecake (Sugar Free)

    • Makes one Large 10″ Cheesecake or 2 Small 8″ cheesecakes
    • Chocolate Sugar-Free Crust
    • 1 cup soaked and dehydrated walnuts or pecans
      1 cup ground chia seeds (black or white)
      2 cups dried coconut, ground into a powder
      6 Tablespoons powdered Lakanto or xylitol (or coconut palm sugar)
      1/4 tsp. Mineral Salt
      2 Tbs. softened or melted coconut oil (or cacao butter)
      2 tsp. cinnamon powder
      dash of cayenne
      1/4 cup cacao powder or carob powderPlace all ingredients in your food processor fitted with the “S” blade attachment.
    • Process ingredients until the crust starts to rise on the sides of the processor bowl. Stop the machine and mix with a spatula or spoon.
    • Assemble the cheesecake pan with the bottom upside-down (with lip facing down). This makes it much easier to serve
    • Rub with a little bit of coconut oil to keep the crust from sticking.
      Distribute crust evenly on the bottom of pan and firmly press down by hand and press up the sides just slightly.
      Set in a freezer or refrigerator until ready to be filled.
    • Filling: 
2 1/2 macadamia nuts
3/4 cup Irish Moss paste
3 Cups water
3/4-1 cup Xylitol (to taste) Note: you can also use coconut palm sugar here if you prefer
2 tsp. vanilla powder
1/2 tsp. turmeric powder (for nutrition and color)
1/4 tsp. mineral salt
2 Tbs. non GMO powdered soy lecithin
1cup coconut oil (softened or melted)
2-3 TBS Pumpkin Pie Spice
1 cup shredded carrots (for color)Blend all ingredients on high speed until there is a smooth, shine to the batter.
Pour 1/3 of the mixture into a cheesecake pan.Pour another 1/3 into a separate bowl and set aside.
To the last 1/3 that is still in the blender, add 2/3 cup cacao powder and blend again until smooth.Pour this on top of the “pumpkin” layer.
Zig zag the third layer that you set aside to the top of the chocolate layer and use your spatula or a chopstick to swirl the layers together.

      Don’t over mix.

      Sprinkle with cacao nibs around the outer edges if desired and let it set up in the freezer for 2 hours or more or refrigerate for 4-6 hours.

      This cheesecake will last 1 week in the refrigerator or 1 month frozen.

      Remove spring-form ring by inserting a non-serrated paring knife or hard, thin, flexible spatula along the inside edge of the pan.

      Open the spring-form, remove cheesecake, slice into 10 pieces, garnish with a mint leaf and possible a zig zag of chocolate syrup (for recipe see Elaina’s Pure Joy Kitchen Book 2) and serve!

      Store covered in your refrigerator from 4-7 days. Cheesecakes freeze well for longer storage.

      Tips: The most important thing is to blend all ingredients really well. If your blender has less than 8 cups full capacity or if your blender is struggling, blend 1/2 the recipe at a time. If the filling doesn’t taste rich and flavorful, add another small pinch of salt and maybe a little more vanilla and blend a little longer.

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