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!
Sam Summers
Sam Summers

Sam is the editor at City Mum and mother to one cheeky toddler, Thor. Outside of her day-job in marketing and full-time-job of Mummy, Sam loves to write and has published three fiction novels. Originally from London and currently in Sydney, Sam is a city girl through and through, with a penchant for Paris and New York. She loves Sydney and the sunshine, but secretly prefers the rain... her ideal way to relax is a stormy day run, followed by a quaint coffee shop and her MacBook Pro.

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