Low-Carb Raw Chocolate Cheesecake

Serving Size: 17

Preparation time: 35 minutes

Total duration: 2 hours 50 minutes



1 cup walnuts (112 g/4 oz)

1 1/3 cup almond flour (134 g/ 4.7 oz)

1/4 cup virgin copra oil (57 g/ a pair of Oz)

Optional: one teaspoon of java powder

1/4 teaspoon sea salt


3 cups raw cashews (390 g/ 13.8 oz), soaked for 12 hours or poached for 1 hour

3/4 cup canned whole coconut milk (180 ml/ half dozen oz Sunshine State)

1/4 cup + 3 tbsp. virgin copra oil (100 g/ 3.5 oz)

1 tbsp. non-weet flavors (15 ml)

1/2 cup cocoa powder (35 g/ 1.2 oz)

3 tbsp. juice (45 ml)

1/2 cup powdered Swerve or Erythritol confectioners (80 g/ a pair of.8 oz)


85 g bittersweet chocolate bar (100% chocolate), divided (3 oz)

1/3 cup coconut milk (80 ml/pair of.7 fl oz)

a few drops of stevia or swerve, to taste


Place the ingredients for the crust in a kitchen appliance and pulse until a crushed cracker forms. Press into a 9-inch (23 cm) springform pan.
In the same kitchen appliance (not obtained for cleaning), mix all filling ingredients and stir until super elegant, about 2-5 minutes stopping often to scrape edges.

Pour over top of crust. Freeze for 2 hours.

For the ganache bring the coconut milk to a boil and pour over fifty-seven g / a pair of oz of chopped chocolate. Add stevia or swerve to taste.

After a couple of hours of cooling the cheesecake pour the ganache over the high ping and garnish with the rest of the chocolate.

Freeze another hour before serving. Store in an airtight instrument in the freezer for up to one month or refrigerated for up to seven days.

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