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.
yields: 24-30 chocolates
2 cups soaked and dehydrated walnuts 3/8 cup xylitol or coconut palm sugar (ground into a fine powder) 6 drops of stevia or to taste
1/4 cup carob powder
1/8 cup unsweetened chocolate powder (raw cacao powder)
1/4 cup ground chia seeds (dry)
3 TBS coconut oil
1/8 tsp mineral salt (real salt or Himalayan salt)
dash of cayenne powder
4 drops vanilla essence or 1 tsp. vanilla extract
Puree in a food processor until powdered
Add the remainder of ingredients and process until the mixture is buttery
Press into heart shaped molds or shapes of your choice
refrigerate or freeze until set.
Hemp oil is extracted from the seeds of the hemp plant. This type of hemp plant is produced specifically for food use and has a minimum of the psychoactive substances associated with the Cannibis family of plants. Hemp oil is almost free of THC, and it has no psychoactive properties.
The hemp plant is really quite remarkable – its seeds can be used for food or oil, its fibers can be used for clothing, rope, carpeting and other industrial uses. It grows abundantly without the use of pesticides and can thrive in poor soil.
Nutrition: Hemp oil is one of nature’s richest source of essential fatty acids and is a rich source of Gamma Linoleic Acid. Hemp Seed Oil offers a good balance of Omega 6 to Omega 3 fatty acids (3.75 to 1).
Uses: Hemp oil makes a great addition to blended soups and smoothies and can be used in salad dressings as well. Make sure to keep hempseed oil refrigerated as it can go rancid quickly in the heat.
Flaxseed oil comes from the seeds of the flax plant and contains both omega-3 and omega-6 fatty acids, which are needed for health. Flaxseed oil contains the essential fatty acid alpha-linolenic acid (ALA), which the body converts into eicosapentaenoic acid (EPA) and docosahexaenoic acid (DHA), the omega-3 fatty acids found in fish oil. It contains 50-60% omega-3 fatty acids.
Nutrition: 1 Tbsp of flaxseed oil contains approximately 7 grams of ALA. Your recommended dose will depend on a number of factors as it can interact with a number of medications like blood thinners, cholesterol lowering medicines and blood sugar lowering medicines so its best to speak to a health care practitioner about your specific needs.
Flaxseed oil is beneficial in helping to reduce high cholesterol. The risk of heart disease is lower in individuals who take flaxseed oil. Evidence indicates that those who eat a lot of ALA are less likely to suffer a fatal heart attack and it reduces high blood pressure.
Uses: Flax oil can be taken as a supplement or it can be added to salad dressings or smoothies. Make sure to keep your flax oil refrigerated and do not use it in heated foods as it can go rancid very quickly.
Coconut oil is a plant-based saturated fat. Because it is 91% saturated fat, it has been wrongly blamed for high cholesterol and heart disease. We need fats for good health. Your brain is over 70 percent fat, and each and every cell membrane needs fat to maintain its permeability so that nutrients can get into the cell. Too many hydrogenated fats make cell walls rigid so that nutrients can’t pass through. The saturated fat in coconut oil is very different than what you’ll find in highly processed foods.
Coconut oil has been touted to promote many positive health effects like heart health, weight loss, immune system health, metabolism support, healthy skin and thyroid support.
Coconut oil is made up of medium chain fatty acids, which can raise HDL, the good cholesterol. Medium Chain Triglyceride (MCTs) act differently the body than other fats. MCTs resemble carbohydrates more than they do fats. They break down more quickly, enter the blood stream faster and are taken directly to the liver, where they are used as an immediate source of energy. Less MCTs are converted to fat than longer fatty acids which most of our dietary oils are. This is not to say that one should replace all of their oil consumption with coconut oil. Since coconut oil does not contain any essential fatty acids (omega 3, 6 or 9) it is best to use a variety of oils in your diet.
Nutrition: The benefits of coconut oil are mainly from the nutrient value of medium chain fatty acids (MCFAs). The best comparison in nature as to the percentage of MCFAs being consumed in a diet is human breast milk. To equal the amount of MCFAs a nursing infant would receive in one day, an adult would need to consume about 3.5 tablespoons of coconut oil a day according to researchers. Coconut oil also contains lauric acid, the primary fatty acid in immunity boosting breast milk. Coconut oil has also been found to guard against insulin resistance, a major precursor to type 2 diabetes.
Uses: Coconut oil can be used in smoothies, desserts and sauces. As a dietary supplement you can take an ounce of coconut oil as a shot when you need an energy boost. Coconut oil is temperature sensitive and will harden in cooler temperatures and liquify in hotter temperatures. When you’re using coconut oil in a recipe, you’ll want it to be liquid so that it incorporates evenly. If your coconut oil is solid, scoop out the desired amount and warm it either in a dehydrator or in a bowl resting in another bowl of hot water.