Paleo Cashew Chocolate Cheesecake
Proof that grain-free, dairy-free desserts can absolutely steal the show, this rich chocolate cheesecake is the kind of thing guests will ask about long after the last slice is gone. The crust comes together from raw almonds and Medjool dates pulsed with cocoa powder — no baking required, just a food processor and a firm press into the pan. Soaked raw cashews blended with full-fat coconut milk, maple syrup, and a generous pour of unsweetened cocoa create a filling so silky and thick it genuinely pours like cream, with zero dairy in sight. A glossy ganache made from dairy-free dark chocolate and coconut milk gets poured over the top once the filling sets, finishing the whole thing with a deep, bittersweet shine. Every ingredient here — nuts, dates, coconut milk, coconut oil, maple syrup — fits cleanly within ancestral eating principles without any workarounds or substitution gymnastics. A pinch of flaky sea salt over the top before serving pulls all that chocolate intensity into sharp, satisfying focus. This one serves 10, so it's built for a dinner party, a celebration, or honestly just having something spectacular waiting in the fridge all week.
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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
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 salt
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)
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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