How can chocolate cheesecake live up to the name of “double chocolate” without a delicious and insanely easy raw chocolate crust? It is super simple, completely healthy, and will impress everyone who eats it. This recipe is very similar to the recipe for raw chocolate truffles so if you have left over crust batter, just roll it into balls and pop in the fridge for tasty treats later! This crust would also pair well with a simple vanilla, raspberry, or strawberry flavored cheesecake filling. Mix and match to sort your mood or whatever happens to be in the kitchen.
- 1 3/4 cup Raw Walnuts or Almonds
- 1/2 cup Raw Cacao Nibs (you can also you carob if you prefer. The flavor will vary slightly).
- 1/8 tsp. Himalayan Crystal Salt
- 1 tbsp. Raw Chocolate Powder
- 3/4 tsp. Vanilla Extract (switch extract to fit the flavor of you filling. Try raspberry, cherry, or hazelnut for variations).
- 3/4 cup Dates or Raisins (I like to use raisins in the crust and dates in the filling but either will do to sweeten).
1. In a food processor fitted with the “S type” blade, add the nuts, cacao nibs and salt; process until coarsely ground.
2. Next add the chocolate powder and the extract. Pulse until thoroughly combined.
3. Next you can add the raisins and begin to process. Notice how the mixture begins to form a dough. The mixture will be ready when all the raisins are combined and the mixture sticks together when gently pinched.
4. Take an 8 or 9 inch pie pan and line with plastic wrap or use a spring form pan. I like the crust to curve up the side of my cheesecake so I opt for a pie pan. If using a spring form pan, press the crust mixture into the bottom of the pan. If using a pie pan, press the mixture onto the bottom and sides of the pan careful to keep the thickness uniformly even.
5. Cover and place in freezer while you make filling. This crust can be made one day ahead and kept cool until needed.
6. Proceed to cheesecake filling…