The best recipe I’ve ever made would probably have to be my Paleo “Reese’s” Cheesecake with Fauxreo Crust.
This recipe basically comes down to inspiration. What inspires you? Chocolate inspires me. Period.
Have you ever had someone ask you, if money and experience were no object what would your dream job be? Some people would answer – architect, rock star, time traveler, movie critic, fashion designer, etc. You get the idea. As for me? My dream job would be…
(drum roll please)
to be a Professional Chocolate Taster. A fancy one though! Ok sure it would be really awesome and delicious to sit in the Hersey factory and taste Reese’s all day for quality control, but the mandatory white clean suit with matching hat & booties used by factory workers would be a total turnoff. No thanks!
When I say chocolate taster, I’m talking about the ones that live in South of France and get to travel to places like Germany and Switzerland to taste the world’s finest chocolates. Then I would go to South America and study the subtle differences between Columbian chocolate and European chocolate. I would be a sommelier of chocolate. Give me the tiniest of bites and I can tell you which region of the world the cocoa beans came from. I can tell you what kind of wine would pair best with it and whether or not the beans were harvested too early, too late, or right on time. I would be able to tell you what chocolate is best for each time of day.
Can you tell I’ve actually had long daydreams about this? Okay back to reality where I have an 8-5 desk job and sit in rush hour traffic for hours on end. The closest I might ever get to that dream job is my little blog. But that little blog is mine. It’s home. And it’s in my tiniest of kitchens that I can bring the Paleo world big things like the Paleo “Reese’s” Cheesecake with Fauxreo Crust.
Here’s the recipe, enjoy!
Paleo “Reese’s” Cheesecake with Fauxreo Crust Recipe
Paleo Cheesecake Ingredients List
For the crust:
- 2 cups raw pecans
- 2 Tbs. coconut oil
- 1 Tbs. of almond butter
- 1/4 cup unsweetened cocoa powder
- 1/4 cup pure maple syrup, grade B
- 1/8 tsp. pink himalayan salt
For the filling:
- 2 cups raw cashews (soaked for at least 4 hours, overnight is better)
- 1/2 cup coconut oil, melted
- 1/4 cup pure maple syrup, grade B
- 4 Tbs. coconut water
- 1 Tbs. vanilla extract
- 1 cup zucchini (peeled & diced)
- 1/2 cup almond butter (or Nut Butter)
- 1/4 cup of Coconut Palm Sugar (If you don’t have coconut palm sugar just use another 1/4 cup of maple syrup for a total of 1/2 cup)
- 1/4 tsp. pink himalayan salt
- The juice of one medium lemon
For the toppings:
- 1/2 cup of coconut oil, melted
- 4 Tbs. unsweetened cocoa powder
- 2 Tbs. maple syrup
- 1 tsp. vanilla extract
- pinch of pink himalayan salt
- 6 crushed sun butter cups either pre-made or homemade
- Prepare the crust by placing the pecans in a food processor and grind them into fine meal. Add in the rest of the crust ingredients, and process again until well combined.
- Line the bottom of an 8-inch spring form pan with parchment paper, then press the crust evenly into the bottom of the pan. If you have residual oil from the almond butter and coconut oil, just blot with a paper towel. Place the pan in the freezer to set, while you prepare the filling.
- In a high-powered blender, process the raw cashews until they are blended. Then add the coconut oil, maple syrup, coconut water, and vanilla. Blend until smooth and then add the remaining ingredients, zucchini, almond butter, coconut crystals, salt, and lemon juice. For the lemon juice I go by taste as not to overdo it with lemon flavor. I started by juicing 3/4 of the lemon, mixing and tasting, and adding more. Add as needed to your preference then blend again until a super smooth and creamy batter is formed. If your batter is too thick try adding a little more coconut water until the desired smooth creamy batter consistency is reached.
- Pour the filling into the frozen pie crust and use a rubber spatula to smooth out the top. Allow to set for 4-5 hours in the freezer or overnight. Remove about an hour or so before serving so it can thaw a bit. Then add your crushed Sun Butter Cup toppings and chocolate sauce. For the chocolate sauce combine the ingredients together in a small bowl and stir. Then pour desired amount on each slice as you serve. Enjoy!
For this recipe you can do one of two things. You can either use pre-made Sun Butter Cups like Sun Cups brand or make your own Sun Butter Cups from scratch using my recipe here. The Sun Cups brand are available at health food stores like Whole Foods and Sprouts. They aren’t technically 100% Paleo because there is milk powder in the ingredients, but they are faster and easier. This is where I think the 80/20 Paleo person would benefit. I won’t tell the Paleo Police if you don’t! If you are looking for true Paleo Sun Butter Cups try my recipe, they’re delicious!