Raw Cheesecake

We do not have food allergies in my house but I do like to find healthier alternatives to some of my favorite foods. Regular cheesecake is one of those desserts that either you like or don't. I am team cheesecake and my husband is not. This chocolate swirled raw cheesecake is a-maz-ing. My three year-old daughter tried some and she liked it as well! And the best part? It's totally healthy!

This raw cheesecake is smooth and silky and definitely hit the spot for my sweet tooth! I was inspired by this recipe from Detoxinista and this recipe from La Mesa. I really like Detoxinista's recipes, so if you are in need of healthy/alternative recipes definitely check her out.

Chocolate Swirled Raw Cheesecake
Modified from Detoxinista and La Mesa

Crust
1 cup raw pecans
2 Tablespoons cocoa powder
2 Tablespoons agave
1 Tablespoon brown sugar*
1 Tablespoon coconut oil
1/2 teaspoon vanilla extract
1/4 teaspoon salt

Cheesecake
1 3/4 cup raw cashews (whole or pieces), soaked for at least 4 hours
1/3 cup agave
1/3  cup coconut oil
2 Tablespoons fresh lemon juice
1 teaspoon vanilla extract

Chocolate swirl
2 Tablespoons cocoa powder
1/2 Tablespoon agave
1/2 Tablespoon brown sugar*
1 Tablespoon coconut oil, melted

Start with your crust. Add pecans to a food processor and pulse until they are crumbles. Don't over pulse. Add in the rest of the crust ingredients and pulse until combined. Press into a round glass pie dish, then freeze while you make the cheesecake filling and chocolate swirl sauce.

For the chocolate swirl, combine all ingredients in a bowl and stir with a fork or whisk until mixed.

For the cheesecake filling, add all ingredients into a blender (I used a magic bullet) and blend until smooth. Pour it over the chocolate pecan crust and smooth it over with a spatula. To make the swirl part, gently pour the chocolate sauce in 3 horizontal lines evenly spaced over the cheesecake. Using a knife, make vertical lines in the cheesecake approximately every 1-2 inches in opposing motions (up, then down, then up, then down).

Freeze for at least 4 hours, then cut and enjoy!

Tip: I liked mine slightly thawed. If you eat it frozen it has more of an ice cream cake quality versus a cheesecake quality. No biggie, just a difference in texture.

*I used regular brown sugar. However, if you are on a strict raw diet you can use raw brown sugar or substitute both the sugar and agave for maple syrup.