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This raw chocolate cheesecake is low-carb and perfect if you’re trying to avoid dairy. With a graham cracker type crust and a creamy chocolate ganache topping this is one decadent dessert!
Hands-on Overall
Serving size 1 slice
Nutritional values (per 1 slice)
Net carbs9.6 grams
Protein8.9 grams
Fat35.5 grams
Calories379 kcal
Calories from carbs 10%, protein 9%, fat 81%
Total carbs13 gramsFiber3.4 gramsSugars2.5 gramsSaturated fat15.3 gramsSodium45 mg(2% RDA)Magnesium138 mg(34% RDA)Potassium363 mg(18% EMR)
Ingredients (makes 16 servings)
Crust:
- 1 cup walnuts (112 g/ 4 oz)
- 1 1/3 cups almond flour (134 g/ 4.7 oz)
- 1/4 cup virgin coconut oil (57 g/ 2 oz)
- Optional: 1 tsp espresso powder
- 1/4 tsp sea salt
Filling:
Topping:
Instructions
- Place the crust ingredients in a food processor and pulse until a crushed graham cracker like mixture forms. Press into a 9-inch (23 cm) springform pan.
- In the same food processor (no need to clean), combine all of the filling ingredients and blend until super smooth, about 2-5 minutes stopping occasionally to scrape down the sides.
- Pour on top of the crust. Refrigerate or freeze for 2 hours. (Freezing will transform this into a frozen dessert while chilling will produce a regular cheesecake.)
- For the ganache bring the coconut milk to a boil and pour over 57 g/ 2 oz of the chopped chocolate. Add stevia or Swerve, to taste.
- After 2 hours of chilling (or freezing), the cheesecake pour the ganache topping over and top with remaining chocolate.
- Chill or freeze another hour before serving.
Store in an airtight container in the freezer for up to 1 month or chilled for up to 7 days.
Raw Chocolate Cheesecake
Step by Step
Ingredients
Instructions
- Place the crust ingredients in a food processor and pulse until a crushed graham cracker like mixture forms. Press into a 9-inch (23 cm) springform pan.
- In the same food processor (no need to clean), combine all of the filling ingredients and blend until super smooth, about 2-5 minutes stopping occasionally to scrape down the sides.
- Pour on top of the crust. Refrigerate or freeze for 2 hours. (Freezing will transform this into a frozen dessert while chilling will produce a regular cheesecake.)
- For the ganache bring the coconut milk to a boil and pour over 57 g/ 2 oz of the chopped chocolate. Add stevia or Swerve, to taste.
- After 2 hours of chilling (or freezing), the cheesecake pour the ganache topping over and top with remaining chocolate.
- Chill or freeze another hour before serving.
Store in an airtight container in the freezer for up to 1 month or chilled for up to 7 days.
Nutrition (per serving, 1 slice)
Calories379kcal
Net Carbs9.6g
Carbohydrates13g
Protein8.9g
Fat35.5g
Saturated Fat15.3g
Fiber3.4g
Sugar2.5g
Sodium45mg
Magnesium138mg
Potassium363mg
Detailed nutritional breakdown (per 1 slice)
| Total per 1 slice |
| 9.6 g | 8.9 g | 35.5 g | 379 kcal |
| Walnuts, nuts |
| 0.5 g | 1.1 g | 4.6 g | 46 kcal |
| Almond flour (blanched ground almonds, almond meal) |
| 0.7 g | 1.8 g | 4.4 g | 49 kcal |
| Coconut oil, extra virgin |
| 0 g | 0 g | 3.4 g | 30 kcal |
| Salt, sea salt |
| 0 g | 0 g | 0 g | 0 kcal |
| Cashew nuts, cashews |
| 6.6 g | 4.4 g | 10.7 g | 135 kcal |
| Coconut milk (full-fat, unsweetened) |
| 0.3 g | 0.2 g | 2.3 g | 21 kcal |
| Coconut oil, extra virgin |
| 0 g | 0 g | 6.2 g | 56 kcal |
| Vanilla extract, sugar-free, alcohol-based |
| 0 g | 0 g | 0 g | 2 kcal |
| Cocoa powder, raw (cacao) |
| 0.6 g | 0.5 g | 0.4 g | 6 kcal |
| Lemon juice, fresh |
| 0.1 g | 0 g | 0 g | 0 kcal |
| Swerve, natural sweetener (Erythritol and chicory inulin based) |
| 0.3 g | 0 g | 0 g | 1 kcal |
| Extra dark chocolate (99-100%) |
| 0.4 g | 0.7 g | 2.7 g | 23 kcal |
| Coconut milk (full-fat, unsweetened) |
| 0.1 g | 0.1 g | 1 g | 9 kcal |
| Stevia extract (SweetLeaf or NuNaturals, natural low-carb sweetener) |
| 0 g | 0 g | 0 g | 0 kcal |
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