If you’ve been following this blog for some time, you’ll know I’m a fan of dessert, but not a fan of sugar. Raw desserts – creations made with natural sweeteners and without refined grains – are a perfect compromise for me. They’re delicious, and nutrient dense, but they’re not toxic. That means you’re far less likely to binge on them. And if you do, you’re getting all kinds of vitamins and minerals that you wouldn’t be getting from a Marie Callendar equivalent (sorry Marie).
Today’s recipe comes from therawdessert.com. I surely don’t need to explain this site. 
While I do not agree with the author’s philosophy of an entirely raw diet, I think his creations look scrumptious.
RAW CHOCOLATE CHEESECAKE WITH MINT GANACHE
(looks like the real thing, doesn’t it!)
Crust
2 cups Pecans
4 Dates, fresh or soaked
2 Tbsp Cacao
Pinch of quality salt
Cheesecake
4 cups Cashews, soaked
1 cup Agave
1 cup raw Cocoa Butter (or coconut oil)
1 cup Water
1 tsp Vanilla
Ganache
1/2 cup Cacao
1/2 cup raw Cocoa Butter (or coconut oil)
1/4 cup agave
1/4 tsp mint extract
Equipment needs
Food processor or blender
Spring form pan or pie plate
Crust: Process pecans in food processor, then add dates, cacao, and salt. Spread on pie plate. Place in freezer to set.
Cheesecake: Melt cocoa butter or oil. Pour it, along w. agave, 1/2 c water, and cashews into blender. Slowly add more water if needed. Do not let mixture get hot while blending! Pour into pie crust and set in freezer.
Ganache: Melt cocoa butter or oil. Mix it, along w. cacao, agave and mint, in a warm bowl. Pour evenly over cheesecake – it will set very quickly so you won’t really have time to spread it.
Enjoy!
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