Gluten-Free Chocolate Cheesecake

 

Birthday cakes, wedding cakes, party cakes… the most common misconception I hear from people who are trying to become healthier is that they can’t have any treats anymore. They quit sugar and / or gluten (which I think might be a good thing) but then, they avoid all kind of desserts or treats.

 

But what do you do if – like me – you have a very sweet tooth?

 

Most of them will deprive themselves and then… find themselves binging on bad quality chocolate cake when they can’t stand it anymore. It’s just not sustainable my friend!

 

You can – and should – make healthy desserts that are 100% free of sugar, fructose and gluten.

 

I am a huge believer that in order to make lifelong changes, you have to be totally satisfied. I’ve written about that in this blog post just a few weeks ago.

 

So here it is for you: a sugar-free and gluten-free chocolate cheesecake! It’s vegan and Paleo friendly.

 

And if you like this kind of recipe, don’t forget to check out my Raw Chocolate eBook by clicking the link below:

Raw Chocolate eBook

 

 

Gluten-Free Chocolate Cheesecake

 

 

What you need (serves 8 slices)

 

Crust

1.5 mug mix raw nuts

2 heaping tablespoons melted coconut oil

1 tablespoon xylitol

 

 

Filling

2 mugs cashews (soaked overnight)

1.5 cup coconut cream

1-2 pinches sea salt

1-2 pinches cinnamon

About 1/2 to 1 cup xylitol – or fav sweetener. You can also use 1 to 2 bananas

About 2 heaping tablespoons cacao powder – or more

About 3 heaping tablespoons melted coconut oil

 

 

What you do

 

1. Prepare your crust by blending all ingredients together.

2. Press the crust into a tin and put in the fridge to set while you prepare the filling.

3. Then blend all ingredients for the filling. Add the coconut oil at the end, when everything is well combined, so it doesn’t harden too quickly in your preparation.

4. Add more or less coconut cream if your consistency doesn’t blend properly. Be careful not adding the water from the coconut cream and make sure your consistency stays as thick as possible. If the filling is too watery, your cheesecake won’t set properly.

5. Then spread the filling on top of your base and place in the fridge for at least 2 – 3 hours to set.

6. Serve with your favorite toppings and enjoy!

 

 

FREE eBook + email coaching

Get 7 Secrets To Make Peace With Food:
your FREE eBook + a 2-week email coaching series!