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.
I have seen dozens of different ways to make raw vegan ice cream but this is still my favorites. The recipe is for vanilla ice cream but you can substitute just about anything to make a perfect tasty treat.
2 cups of raw cashews (soak for at least 30 minutes)
4 tablespoons of vanilla extract or 10 drops of concentrated extract
1/2 teaspoon of sea salt
water as needed
Add everything in you Vita-Mix or appropriate blender with about a cup of water. Blend into smooth adding more water as necessary (usually about another 1/4 to 1/2 cup). Put in freezer for a few hours before serving.
Chocolate– add cacao powder
Dark Chocolate– add cacao powder and 10 drops of concentrated Dark Chocolate Extract
Mint Chocolate Chip– add cacao nibs, 10 drops of concentrated Mint Extract or fresh mint leaves
You can make really just about any nut butter you want. I have always been a big peanut butter fan so this is my version. I have also found that you can substitute various types of oils (for example using hemp or flax seed oil) to really change the omega-3 content.
1 cup of wild raw peanuts
3 tbsp of cold pressed peanut oil (or hemp or flax or a combination)
1/2 tsp of himalayan rock salt
I actually run the peanuts through my Omega masticating juicer with the need butter attachment to turn the peanuts into a fine powder but you can also use a food processor or high speed blender.
Put the peanut powder in a food processor and add oil and salt. Processes until smooth.
Raw Peanut Butter
Add some raw agave nectar, raw honey or your sweetener of choice if you want a more traditional peanut butter experience.
Add some finely chopped peanuts if you like chunky peanut butter.
Add some cacao powder and your sweetener of choice if you like chocolate peanut butter.
For those of you who have never seen raw cacao butter it is an off white color and comes in various size chunks (see picture).
raw cacao butter
It needs to be melted. To avoid having to heat it to a super high temperature, try this: The trick here is to break it into as small a pieces as you can and than put it in a food processor or blender to turn it into flakes or a powder.
Physics tells you that the large the surface are the low the temperature need to turn it from a solid to a liquid. So once it is in a powder/flakes form just put some hot water in a bowl and put the cacao butter flakes/powder in another bowl on top of it and it melts pretty quickly
Next add the cacao powder and raw agave nectar and mix until smooth. In muffin tinspour about a tbsp of this mixture so it completes coats the bottom of the muffin tin. Place in freezer for about 15 minutes.
Remove from freezer and scoop about 1 tbsp of your raw peanut butter on top. Try to keep in from touching the sides of the muffin tin otherwise when you pour the cacao mixture on top it won’t combine with the mixture on the bottom. Pour your cacao mixture over the top of the peanut butter completely covering it.
Raw Cacao Peanut Butter Cup
Put back in freezer for another 15 minutes or longer, remove from muffin tin and you nowhave a healthier version of a Reese’s Peanut Butter cup. Once hardened you can store these delicious treats either in the freezer or refrigerator.