Low-Carb Raw Chocolate Cheesecake

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 30 minutes Overall 3 hours 30 minutes

Nutritional values (per serving)

Total Carbs	13	grams
Fiber	3.4	grams
Net Carbs	9.6	grams

Protein	8.9	grams
Fat	35.5	grams
of which Saturated	15.3	grams

Calories	379	kcal

Magnesium	138	mg (34% RDA)
Potassium	363	mg (18% EMR)

Macronutrient ratio: Calories from carbs (10%), protein (9%), fat (81%)

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:

3 cups raw cashews (390 g/ 13.8 oz), soaked 12 hours or boiled for 1 hour
³/₄ cup canned full-fat coconut milk (180 ml/ 6 fl oz)
¹/₄ cup + 3 tbsp virgin coconut oil (100 g/ 3.5 oz)
1 tbsp unsweetened vanilla extract (15 ml)
¹/₂ cup cacao powder (35 g/ 1.2 oz)
3 tbsp lemon juice (45 ml)
¹/₂ cup confectioners Swerve or powdered Erythritol (80 g/ 2.8 oz)

Topping:

85 g dark chocolate bar (100% chocolate), divided (3 oz)
¹/₃ cup coconut milk (80 ml/ 2.7 fl oz)
few drops of stevia or Swerve, to taste

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. Freeze for 2 hours.
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 the cheesecake pour the ganache topping over and top with remaining chocolate.
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.