Raw Nut-Free Chocolate Cheesecake

Raw Nut-Free Chocolate Cheesecake

Vegan, Gluten Free, Wheat Free, Nut Free, Soya Free, Yeast free, Refined Sugar Free, Rice Free, Caffeine Free. Endometriosis, Crohns & Celiacs Disease Safe.

This is for another nut-free Endo-Sister that has asked for a nut-free version of my non-nut-free  chocolate cheesecake recipe, This is just as creamy and gorgeous so Thank You for your request. x x x

Ingredients:

Raw Seed Crust

2.5oz Ground Flax Seeds

3oz Dates

2.5oz Coconut Oil

1.5oz Carob Powder

1 Tbls Agave Nectar

Raw Nut-Free Chocolate Cheesecake

7oz Thick Coconut Cream Slightly Frozen (60% coconut or higher is best)

2 Tbls Agave Nectar

2.5oz Carob Nectar

2 Tsp Vanilla Paste

3.5oz Coconut Oil

5 Tbls Coconut Milk

In a blender put in all the ingredients except for the carob powder.

 Blitz.

Add Carob Powder.

Blitz until your mixture has combined together, If your mixture looks crumbly do not worry when it sets it will be fine.

Line a tin with baking paper.

Push your crust into your pan, i use the back of a tsp to push and shape the base.

Next put the crust to set in the freezer.






Now for the Cheesecake Mixture!

 For this you need to put your Coconut Milk in the freezer for a couple of hours until the coconut milk has seperated and is icy.


 Blend together just the thick coconut cream, vanilla paste, agave nectar and coconut oil.

 Do not over blend you dont want the coconut milk to turn back into runny milk.




Now add the carob.

Blend to combine.

Now your can add your icy coconut milk.

Blend until smooth and combined but again do not over blend. It should be thick.

Take your crust out of the freezer, it should be hard after a few hours in there.

Spoon out your cheesecake mixture into the base.

Keep the base in the tin for the time and put it into the freezer over night then in the morning put it into the fridge to defrost a bit.

Then its ready to eat.

See below for lovely foodie photos.Yum!

 x x x