This dairy-free Raw Vegan Chocolate Marbled Cheesecake has a healthy twist to it that may come as a surprise.
It's a good surprise, but one you wouldn't expect in a cheesecake recipe….zucchini!
This healthy cheesecake version is raw, gluten-free, grain-free, dairy-free, paleo-friendly, no-bake and has no refined sugar, and is extra special because it has a chocolate crust. It's the kind of dessert you can feel good about eating, unlike a traditional dairy-filled cheesecake.
Serves 6-8 | Ready in 40mins
Ingredients
For the Base
2 cups organic pecans
4 tbsp. organic raw cacao powder
4 tbsp. organic maple syrup (or sweetener of your choice)
2 tbsp. organic coconut oil
1/2 tsp. organic vanilla bean powder (or 1 teaspoon organic vanilla extract)
For the Filling
2 cups raw organic cashews
1 cup organic zucchini (peeled and cubed)
5 tbsp. organic lemon juice (fresh squeezed)
4 tbsp. organic coconut oil
1/2 cup organic maple syrup (or sweetener of your choice)
1/2 tsp. organic vanilla bean powder (or 1 teaspoon organic vanilla extract)
1/4 tsp. pink Himalayan salt
For The Swirl Topping
4 tbsp. organic raw cacao powder
2 tbsp. organic maple syrup (or sweetener of your choice)
2 tbsp. organic coconut oil (melted/liquid)
INSTRUCTIONS
Step 1: Prepare the crust
Put all the ingredients for the crust in a food processor and process until a wet and crumbly texture.
Divide evenly into a 12-cavity mini cheesecake pan and press down firmly. Put the cheesecake pan in the freezer to harden the crust while you prepare the cheesecake filling.
Step 2: Prepare the filling
Peel and dice the zucchini. Put all the ingredients for the cheesecake filling into blender or food processer and blend until a smooth and creamy. Remove the cheesecake pan from the freezer and evenly distribute the filling on top of each crust.
Step 3: Prepare the topping
Put all the ingredients for the topping in a small bowl and stir until creamy and well combined.
Step 4: Assemble
Put small dollops of the topping on each cheesecake and swirl it in a circular shape using the tip of a knife. Put the cheesecake pan back in the freezer for approximately 2 - 4 hours, or until the cheesecake hardens. Store in the refrigerator until ready to serve. Do not leave out a room temperature because they will become soft and lose their shape.
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