Chocolate Cheesecake That’s Actually Good For You

Christmas can (quite rightly) get a little over indulgent. Rather than max out on a year’s worth of calories, try mixing it up with healthy treats that taste amazing. It’s all about balance!  This is one of our favourite desserts and with a sprig of holly would quite literally be the best Christmas dessert at your table. Best part is, the family never have to know it’s made with vegetables. It tastes so rich and decadent it’s a chocoholics dream… and it’s healthy. What could be better?

chocolate-cheesecake
Recipe via the talented Megan Gilmore who you can find here or on Instagram @detoxinista
INGREDIENTS
For the crust:
  • 2 cup raw pecans
  • 2 tablespoons coconut oil
  • ¼ cup cocoa powder
  • ¼ cup pure maple syrup
  • ⅛ teaspoon fine sea salt
For the filling:
  • 2 cups raw cashews (no need to soak)
  • 1 cup peeled & diced zucchini
  • ½ cup cocoa powder
  • ½ cup pure maple syrup
  • 1 tablespoon vanilla extract
  • ¼ teaspoon fine sea salt
  • ¼ cup coconut oil, melted
INSTRUCTIONS
  1. Prepare the crust by placing the pecans in a food processor fitted with an S-blade, and grind them into fine meal. Add in the rest of the crust ingredients, and process again until well combined. Line the bottom of an 8-inch spring form pan with plastic wrap or parchment paper, then press the crust evenly into the bottom of the pan. Place the pan in the freezer to set, while you prepare the filling.
  2. In a high-powered blender or food processor, process the raw cashews until they are a fine powder. Add in the zucchini, cocoa powder, maple syrup, vanilla extract, and sea salt, and blend again until a smooth and creamy batter is formed. Add in the melted coconut oil, and blend again to fully incorporate the ingredients into a uniform filling.
  3. Pour the filling into the frozen pie crust, and allow to set for 8 hours, preferably overnight.
  4. Serve directly from the freezer, for best texture. *Note: This cheesecake will become quite soft if left out at room temperature, so be sure to keep it chilled!
Samantha J
Samantha J

Samantha is the editor at Thirty 4 Seven and mother to one cheeky boy, Thor. Outside of her day-job in marketing and full-time-job as a single mum, Samantha loves to write and has published four fiction novels. Originally from London and currently residing in Sydney, her ideal way to relax is a stormy day in a quaint coffee shop with her MacBook Pro.

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"Welcome to Thirty-4-Seven. We exist to ensure mothers returning to work are supported. That each of us has the tools to help balance corporate life and motherhood without sacrificing either. We're a powerful network of successful women, from the ones who have been there and done that to those just starting out on their journey. Women supporting women, mums supporting mums. Thirty-4-seven began as a blog called City Mum. That was me. Lost and floundering in a world it didn’t feel I belonged. Back then I could have really used a place like this. So here it is, and I’m so glad you’re here."

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