Raw Chocolate Cheesecake





How do you show the special someones in your life some special love on Valentine’s Day?

Do you have any traditions?

My only tradition is this:
My husband LOVES rice crispy/marshmallow treats and because I don’t like them at all, I NEVER make them.
Except for Valentine’s Day.
I have a little cake pan that has six heart shaped cups and I make him a
whole batch of marshmallow treats into heart shapes.
It’s a real treat and he loves it.
I wrap them each individually so they stay fresh and then I bag them up festively and he keeps them in his car and eats one {or more, I’d never know!} everyday until they’re gone.  It doesn’t sound very romantic but it’s one little thing that stays constant.  We celebrate in other ways, too, but that’s what I do every year just for him.

This year for dessert I’m making
Raw Chocolate Cheesecake.

It’s rich, nutritious, chocolaty, completely delicious, and just right for a special occasion ~
something we can eat together and share with others we love.
I like desserts that aren’t loaded with sugar and white flour and this is perfect.

Raw Chocolate Cheesecake ~ No grains, dairy, or sugar

Megan at The Detoxinista created this recipe that is grain-free, dairy-free, and doesn’t have any added sugar. And it has a secret ingredient that makes it moist and adds nutrition.  Can you guess what it is?

We like this Chocolate Cheesecake topped with a bit of heavy whipped cream so ours has dairy but the cheesecake itself doesn’t.  Neither one of us normally likes berries with chocolate but with this cheesecake we do.  The whipped cream and strawberry syrup compliments and tames the very, very chocolatiness {is that even a word?} of this rich dessert.

Just look how beautiful it looks.  It’s tastes just as good as it looks, too.
The crust is the right texture, giving it a cookie-crust feeling and taste, and the filling is silky smooth.

Raw Chocolate Cheesecake ~ No grains, dairy, or sugar

Raw Chocolate Cheesecake

Raw Chocolate Cheesecake


    For the Crust
  • 2 cups raw pecans
  • 2 tablespoons coconut oil, melted and slightly cooled
  • 1/4 cup cocoa powder
  • 1/4 cup pure maple syrup
  • 1/8 teaspoon sea salt
  • For the Filling
  • 2 cups raw cashews
  • 1 medium zucchini, peeled and diced {about 1 cup}
  • 1/2 cup cocoa powder
  • 1/2 cup pure maple syrup
  • 1 tablespoon vanilla extract
  • 1/4 teaspoon sea salt
  • 1/4 cup coconut oil, melted


    For the Crust
  1. Place the pecans in a food processor fitted with an S-blade, and grind them into fine meal.
  2. Add in the rest of the crust ingredients and process again until well combined.
  3. Line the bottom of an 8 or 9-inch spring-form pan with parchment paper or plastic wrap {I used a 9-inch}.
  4. Press the crust evenly into the bottom of the pan; place in the freezer to set while you prepare the filling.
  5. For the Filling
  6. In a high-powered blender or food processor, process the raw cashews until they are a fine powder.
  7. Add in the zucchini, cocoa powder, maple syrup, vanilla extract, and sea salt and blend again until a smooth and creamy batter is formed.
  8. Add in the melted coconut oil and blend again to fully incorporate the ingredients into a uniform filling.
  9. Pour the filling over the crust and place back into the freezer.
  10. Freeze for several hours before serving.
  11. For Serving
  12. For the best texture, serve directly from the freezer.
  13. Top with whipped cream and strawberry syrup, if desired.


I made the strawberry syrup using frozen strawberries because I didn't have any fresh. I partially thawed them then put them in my electric food chopper and chopped them until it was almost a puree, but not quite ~ there were still very small pieces of berries in the syrup. Then I just allowed it to completely thaw to room temperature for serving. Refrigerate any leftover syrup.

This cheesecake will become quite soft if left out at room temperature, so be sure to keep it chilled.


Raw Chocolate Cheesecake ~ No grains, dairy, or sugar


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10 Responses to Raw Chocolate Cheesecake

  1. Kim of Mo'Betta January 24, 2014 at 10:58 am #

    I think it’s sweet that you make the marshmallow treats every year! The crust on this cheesecake sounds really good…I love all things chocolate 🙂

    • Lori January 26, 2014 at 10:05 pm #

      Hi Kim, if you love all things chocolate you should definitely give this a try. It’s so good and chocolaty it’s hard to tell it doesn’t have sugar or flour in it.

  2. Joanna Sormunen January 24, 2014 at 4:48 pm #

    Sounds absolutely delicious! I pinned it because I’m going to go gluten-free for the lent. And I’m going to need something delicious when the crawings start. This sounds perfect!

    • Lori January 26, 2014 at 10:02 pm #

      Yes, Joanna. You absolutely must make this if you love chocolate and are going to eat gluten-free.

  3. Stacey Lytle February 13, 2014 at 11:28 am #

    I cannot wait to make this one…looks just beautiful!
    I love all that you are sharing ~ what a wonderful blog/website you have created!
    Much love,

    • Lori February 13, 2014 at 12:13 pm #

      Thanks, Stacey ~ I value your opinion and would really love to know how your family likes it.

  4. Candace February 8, 2015 at 7:27 pm #

    This looks amazing, Lori! I love the ingredients list. I’ll definitely be trying this. Pinned :)!


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