Low Iodine Paleo Cashew Chocolate Cheesecake
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Learn more →Ingredients
10 servings
For the crust
- 1 ½ cups raw almonds
- 1 cup medjool dates, pitted
- 3 tbsp unsweetened cocoa powder
- ¼ tsp fine sea salt
Chef's tipFine sea salt and table salt measure the same - no conversion needed.
For the filling
- 2 ½ cups raw cashews, soaked in cold water for at least 4 hours, then drained and rinsed
- 1 can (13.5 oz) full-fat coconut milk
- ½ cup unsweetened cocoa powder
- ½ cup maple syrup
- ¼ cup coconut oil, melted
- 2 tsp pure vanilla extract
- ¼ tsp fine sea saltChef's tipFine sea salt and table salt measure the same - no conversion needed.
For the ganache
- 3 oz dairy free dark chocolate (70% cacao or higher), finely chopped
- 3 tbsp full-fat coconut milk
- 1 tbsp maple syrup
For serving
- flaky sea salt, for finishing (optional)
Can be omittedflaky sea salt
Instructions
- 1
Line the bottom of a 9-inch springform pan with a round of parchment paper. Place the almonds in a food processor and pulse 8–10 times until coarsely ground — the texture should resemble rough breadcrumbs, not a fine powder.
- 2
Add the pitted dates, 3 tbsp cocoa powder, and 1/4 tsp salt to the food processor. Process continuously for 30–45 seconds until the mixture clumps together and holds its shape when pressed between two fingers. If it crumbles, add water 1 tsp at a time and pulse again.
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