Raw/Vegan Chocolate

Fudge Cheesecake


1 1/2 cups ground almonds

3-4 tablespoons raw coconut oil, melted. I prefer Bright Earth Foods

3/4 cup cacao powder

4-6 medjool dates, pitted and chopped finely

1/4 cup golden monk fruit (Lakanto)

1/2 teaspoon vanilla bean powder or paste

1/2 tsp. pink salt


USING FOOD PROCESSOR: Add all ingredients except coconut oil- pulse until all nuts are finely chopped. add melted coconut oil 1 tablespoon at a time until mixture starts to pull from sides and come together in a ball. Don’t overmix or add too much oil.

*Orange Bergamot Version: Add juice from 1 fresh squeezed orange and 4 drops Young Living Bergamot Essential Oil into filling. Omit vanilla powderSubstitute cocoa shaving on top for chopped zest of 1 orange. 



1 1/2  cups raw cashews (soaked for at least 12 hours/room temp water) 

1/2 cup maple syrup 

1/4 raw coconut oil, melted

1/2 cup cacao powder

2 ripe avocados 

2 teaspoons lemon juice

1 teaspoon vanilla powder or paste

1/2 tsp. pink salt


*Cacao Butter Shavings (for topping)




  1. Blend all ingredients. Stopping to scrape down sides frequently, until smooth and all ingredients are incorporated. 

  2. Pour over crust and sprinkle with cacao butter. 

  3. refrigerate for a minimum of 3 hours

Raspberry Sauce:


4 cups washed fresh raspberries Divided in half

2 tsp. fresh lemon juice

1/4 cup powdered Lakanto monk fruit sugar


1. In Vitamix Puree half of the raspberries , lemon juice and powdered monk fruit sugar(approx 3 seconds)

2. Strain through a sieve into a medium bowl, making sure to get all of the puree without the seeds.

3. Fold in remaining raspberries and serve with cheesecake


*Serve cold



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