Raw Chocolate Cheescake

Raw Chocolate Cheescake

This recipe is ALL about the chocolate! Orange zest is the “secret ingredient,” adding a sweet burst of citrus flavor without raising the glycemic index of the recipe.

Using four-ounce mason jars is the perfect way to grab and go when you’re hankering for a special treat. Enjoy!


Crust Layer

¾ cup hazelnuts or almonds

3 tablespoons cocoa powder

2 tablespoons coconut oil, liquefied

2 Medjool dates

1-2 tablespoons orange zest

½ vanilla bean or 1 teaspoon extract

1/8 teaspoon salt

10 – 4 ounce mason jars

Cheesecake Layer

1 cup cashews, soaked and rinsed (soak for at least 4 hours)

½ cup chocolate hazelnut butter

½ cup coconut oil, warmed to liquid

½ cup almond milk

½ teaspoon salt

Chocolate Layer

2 tablespoons coconut oil, warmed to liquid

2 tablespoons maple syrup

2 tablespoons cocoa powder

¼ teaspoon vanilla extract

pinch of salt

Garnish: cacao nibs and orange zest


Crust Layer

1) Process the hazelnuts into course flour.

2) Toss in remaining crust ingredients and give it a few pulses.

3) Using a small ice-cream/cookie scooper, divide evenly between small mason jars. Press firmly crust into cups.

Cheesecake Layer

1) Process cashews, nut butter, almond milk, syrup and salt until very smooth. Add water as needed to keep the blades turning. 2) Pour over crusts and set aside.

Chocolate Layer

1) Gently melt ingredients in a bowl by placing it over a saucepan of simmering water.


1) Take cheesecake cups out of the freezer and pour the chocolate glaze across the top.

2) Return to freezer for at least 10 minutes to set.

3) Store covered in the freezer. Allow to defrost a bit before serving.

Note: If you have the time, soak the nuts for the crust the day before and dehydrate over night. If you can’t find chocolate hazelnut butter, mix ¼ cup each: cacao powder, sweetener and nut butter of choice.

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