If you loved my Delicious Raw Vanilla ‘Cheezecake’ with Orange Berry Sauce, try this alternative base for a chocolate twist! You can also just top with fruit, in countless combinations, or use it as a delicious base for whatever topping you’d like!
Ingredients:
- 2 cups almonds
- 1 cup pecans or walnuts
- 1 ½ cups dates, chopped
- ⅔ cup 100% cacao powder
- 2 teaspoons vanilla extract
- ¼ teaspoon salt
- 2-4 teaspoons water
Instructions:
- Place almonds in a food processor and grind until somewhat fine.
- Add pecans or walnuts and grind until somewhat fine.
- Add the remaining ingredients, excluding the water.
- Add water until the dough is no longer flaky but just until the dough holds slightly together.
- Line a 9” springform pan with waxed paper.
- Add your dough to the pan and spread over the bottom and up the sides. Press firmly.
- Leave as-is for a raw crust.
- Enjoy!
Tina Turbin is an award winning recipe developer and well-known Celiac advocate who researches and writes about the benefits of clean eating and adopting a healthy lifestyle, while implementing grain-free and dairy-free recipes into one's diet. She is the Founder of www.GlutenFreeHelp.info and www.PaleOmazing.com.Tina has written numerous award-winning eBooks, articles for major publications, and an award-winning children’s title, Danny the Dragon Meets Jimmy.
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