My sister, Lynn, really outdid herself with this cheesecake. As a passionate environmentalist, I know she would want you to vote with your wallet and buy ethically traded, organic cacao powder and cashews, and I completely agree. It may cost a bit more, but it is worth it, as conventional chocolate is often produced with child labour and toxic pesticides that are harmful to farm workers. It is ideal if you look
for raw cocoa (called cacao), as it has a higher amount of phytonutrients, which help protect the heart.
2 cups raw pecans
¼ cup raw honey or coconut nectar (see Tip)
¼ teaspoon unrefined pink salt
2 cups raw cashews, soaked in water for at least 4 hours or overnight
¼ cup melted coconut oil
½ cup raw honey (or 1 teaspoon pure monk fruit extract. It is important to read the tip below when using the monk fruit adaption.)
½ cup coconut whipping cream (see Tip)
1 cup cacao powder
1 teaspoon pure peppermint extract
½ teaspoon unrefined pink salt
1 cup fresh or frozen raspberries
2 tablespoons raw honey (or ¼ teaspoon pure monk fruit extract)
1 teaspoon pure vanilla extract
Vegan Option: Omit the honey.
1. To make the crust, in a food processor, combine the pecans, honey and salt and grind into a coarse meal.
2. Press the pecan mixture into a 9-inch pie plate and up the sides to form a crust. Clean the bowl of the food processor.
3. To make the filling, drain the cashews and discard the water. Combine the cashews, melted coconut oil, honey, coconut cream, cacao powder, peppermint and salt. Process into a smooth paste, scraping down the sides as needed. This can take 10 to 15 minutes. The mixture will become warm.
4. Spoon the filling evenly into the crust and smooth the top. Let set in the refrigerator for about 1 hour.
5. Once the cheesecake is set, make the topping. In a small saucepan, mix together the raspberries, honey and vanilla. Bring to a gentle boil, then reduce the heat and simmer until the mixture is reduced by about half.
6. To serve, spoon the raspberry topping evenly over the cheesecake. Store, covered, in the fridge for up to 3 weeks or in the freezer for up to 3 months.
Makes 12 servings.
1. Coconut nectar is permitted if you are on the slow breakup plan and can tolerate sucrose.
2. For coconut cream, place a 14-ounce can of full-fat coconut milk in the fridge overnight. Scoop out the solid coconut cream. Reserve the coconut water to thin the chocolate if needed. Use any remaining coconut water in smoothies and other recipes.
3. Monk fruit adaption: When removing the honey from this recipe, it is important to make up the liquid portion of the ingredients but adding an ***extra*** 1/2 of coconut whipping cream with the 1 tsp of monk fruit. In other words, when using monk fruit, a full 1 cup of coconut whipping cream should be used.