You know what day it is, right? It’s Tuesday, which means it’s…
I have been playing around with this recipe for a few weeks now. The results were always good, and we always ate them (of course!), but I could not help but think that there was something missing. Something with the texture that I could not quite put my finger on.
Thankfully, John helped me out and suggested we try to change the filling a little. Well, that got me thinking, How could I achieve the cheesecake consistency without using any cheese? I had already figured out that cashews make an excellent substitute, but I hate the extra soaking/waiting step.
And what did I happen to have just lying around the house
by the bucketfull. Zucchini, of course!
If you have been reading my blog for any amount of time, you have undoubtedly noticed that I have been putting zucchini in everything, especially desserts. Adding zucchini not only bumps up the nutritional punch by sneaking veggie into a dessert, but it also lends a nice soft texture to the finished product, without soaking the cashews! That’s right, no soaking of the cashews is necessary!
I am all about simplifying food prep in the kitchen, and as I am sure you know, eating a whole foods diet means you have to invest some time. However, I like to describe myself as a “lazy cook” and I like to skip/combine steps wherever possible. I am a big fan of batch cooking and like to chop and bake all my veggies for the week on the weekends. I also know that we have a strong propensity for chocolate and desserts in my family, so I like to make them as healthy as possible, usually lowering the sugar content and sneaking a veggie in whenever possible.
This recipe is another easy whole food dessert to add to your repertoire. It literally has 7 ingredients and I would bet you have all or most of them in you kitchen right now. Best of all, you can enjoy this Crustless Chocolate Cheesecake (Raw, V, Paleo, GF, SF) no matter eating style.
- 2 cups diced zucchini*
- 2 cups raw cashews
- 8 medjool dates, pitted
- 1/4 cup melted coconut oil
- 1 TBSP vanilla extract
- 3/4 cup cocoa powder
- 1/2 tsp sea salt
- Prepare 9" pan by spraying with nonstick spray**
- Place zucchini, cashews, and dates in a large high speed blender.
- Blend on high until fully combined.
- Add melted coconut oil, vanilla, cocoa powder, and sea salt.
- Blend on medium until fully combined, stopping as necessary to scrape down the sides.
- Pour mixture into prepared pan.
- Freeze until fully set, approximately 2 hours.
- *If you have a high speed blender, there is no need to peel.
- **I used coconut oil spray.
A photographer, food or otherwise, I am not. But, I do know a thing or two about desserts.
I dare you to serve this to your most die-hard, plant-based diet critic and see if they don’t reach for seconds!
What about you…
Do you ever try to healthify desserts?
Is anyone in your family critical that a whole foods diet can be delicious?
This recipe is part of the following: Meatless Mondays, Allergy Free Wednesday, Real Food Fridays, Gluten Free Fridays, #Tasty Tuesdays, Savoring Saturdays, Tasty Tuesdays, Vegan Friday’s,#recipeoftheweek,#strangebutgood, Lean Lena’s Tasty Tuesday’s