Chocolate “Cheese”cake with Raspberry Drizzle {Paleo}

I can’t say that I’ve ever been one to have a big sweet tooth. Except when I was pregnant. Anyone else gain a sweet tooth all the sudden when pregnant? Lack of sweet tooth aside, Mr. B and Little B are walking, talking sugarholics. And they have zero plans to start a twelve step recovery process.

Since they are along for the ride on this Paleo journey, I like to make them some sweet treats from time to time. If for anything, just to avoid the nagging of nothing to eat in the house.

This chocolate cheesecake is dairy free, refined sugar free, and pretty darn tasty if I do say so myself. Throw the raspberry drizzle on and it becomes even healthier (I mean, it is fruit…).

Pie Crust

  • 1/2 cup raw walnuts
  • 1/2 cup Paleo baking flour
  • 2 TBSP coconut oil (soft, but not melted)
  • 1/4 tsp cinnaman
  • 1/8 tsp salt
  • 1/4 tsp baking soda
  • 3 pitted dates

Cheesecake

Raspberry Drizzle

  • 1 cup raspberries, fresh or frozen
  • 3/4 cup water
  • 1/4 cup honey

Instructions

Preheat oven to 350°. Line the bottom of a 7 or 8 inch springform pan with parchment paper.

Prepare the pie crust by combining all the ingredients in a food processor and blending until they become fine. Be careful not to over blend into a dough. Press crust evenly into the bottom of the pan. Bake for 10-15 minutes until lightly browned. Set aside to cool.

Meanwhile prepare the cheesecake filling by combining all the ingredients into a food processor and blending until smooth, about 5-8 minutes.

Once pie crust is cooled, pour the filling on top and put in refrigerator for several hours or overnight to cool and firm. I’ve also successfully put it in the freezer for about 15 minutes.

Prepare the raspberry drizzle by combined all the ingredients into a small saucepan over medium high heat. Bring to a boil and then reduce to a simmer. Simmer about 15-20 minutes or until sauce thickens. Be sure to stir frequently. Once thickened set aside to cool. Once cooled push mixture through a mesh strainer to remove the seeds and larger pieces.

When ready to serve, drizzle the sauce over the cheesecake. Garnish with a raspberry.



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