300+ Recipe Digital Cookbook
"I spent 10 years creating and testing recipes for this cookbook, it's my proudest creation!"
300+ Recipe Digital Cookbook
"I spent 10 years creating and testing 1000's of recipes for this cookbook, it's my proudest creation!"
- Mariel, Author & Founder
To honor National Cheesecake Day I am sharing an all Paleo cheesecake recipe today!
I think most of us secretly love cheesecake, but are afraid to have a piece. Whether it be for weight gain reasons, for dairy intolerance reasons, or for gluten intolerance reasons, we feel intimidated to enjoy a delicious, creamy, sweet piece all to ourselves. And that’s 100% understandable. The uncomfortable feeling after eating a large piece of cheesecake is terrible, and if I can, I will avoid it at all costs too. Nothing makes me feel more bloated, light headed and nauseous after consuming this popular dessert at a restaurant.
However, everything changes when you eat an all RAW Paleo piece of cheesecake! You will not get those eeky feelings; it is the best and only way to go.
So if you want to join in on the fun today, and do like all Americans are currently doing, then you better get going in the kitchen. Get all of your ingredients ready and all of your kitchen gadgets ready…this RAW Raspberry Chia Paleo Cheesecake will be a dessert to remember! You and your family will devour it. Guaranteed!
Happy National Cheesecake Day! XO
- [b]For the Crust:[/b]
- 2 cups medjool dates, pitted and soaked for 10 minutes
- 2 cups raw almonds
- 2 cups raw walnuts
- ¼ teaspoon sea salt
- [b]For the Filling:[/b]
- 1 ½ cups raw cashews, soaked overnight
- ½ cup maple syrup
- 1/3 cup coconut oil
- ½ cup full-fat canned coconut milk
- 1 lime, juice of
- [b]For the Sauce:[/b]
- 10 oz. raspberries
- ¼ cup maple syrup
- ¼ cup chia seeds
- [b]Prepare the crust:[/b] add walnuts, almonds and salt to a food processor and process until flour-like texture is reached. Transfer to a bowl and set aside. Drain dates and place them in the food processor; process until broken down. Add cashew/almond flour back in, and process until ingredients reach a thick paste-like texture. Scoop mixture out of the food processor and press it at the bottom of the cheesecake pan.
- [b]Make the filling[/b]: drain cashews and add them to a high-speed blender. Add in maple syrup, coconut oil, lime juice, coconut milk, and blend until a smooth consistency is reached. Pour cheesecake filling on top of the crust. Cover cheesecake with plastic wrap and freeze overnight.
- [b]Make the sauce:[/b] mix ingredients together in a bowl using a spatula
- [b]Assemble:[/b] once cheesecake has been in the freezer overnight, spread raspberry sauce all over the top as a third layer and freeze for another 30 minutes. Slice with a knife ran under hot water and serve.
I am doing the cheesecake it doesn’t say wether to drain the dates or not
Hi Diane! How fun, hope it turns out delicious! Yes, do drain the dates. 🙂 I just fixed this in the recipe instructions as well. Thanks for leaving a comment!