Chocolate? Cheesecake? That’s actually good for you? YES! This recipe from Eat Yourself Fit ticks all of the boxes and tastes seriously delish too. 

P1110495It tastes just like the real thing, but uses healthier ingredients, free from refined sugar, gluten and dairy. It’s so easy to make and keeps very well in the fridge. I made two chocolate cheesecakes for my family last Christmas served with whipped coconut cream, and they were demolished by everybody!

P1110504The thick, creamy texture is achieved by blending coconut cream with cashews, coconut oil, rich cacao powder, maple syrup and avocado. Yep. Don’t worry, you won’t taste the avocado in it, but you will enjoy all of its benefits for building softer, smoother skin. Win!

Sliced avocado on a cutting board

I would love to know if you get a chance to make this Chocolate Cheesecake! Simply tag #RosannaDavisonNutrition on Instagram or Twitter or come on over to my Facebook to say hello 🙂

Chocolate Cheesecake
Serves 6
Rich, creamy and delicious cheesecake for the perfect guilt-free treat! Per serving: 423 calories, 5.5g protein, 42.7g carbs, 28.8g fat
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For the Base
  1. 150g dates, pitted and soaked for 20 minutes in hot water to soften
  2. 100g raw unsalted pecans
  3. 2 tbsp unsweetened desiccated coconut
  4. 2 tbsp smooth or crunchy almond butter
  5. 1 tbsp coconut oil, melted
  6. tsp vanilla extract or powder
For the Cheesecake Filling
  1. 2 x 400ml tins of full-fat coconut milk, chilled overnight in the fridge
  2. 6 tbsp raw cacao powder or unsweetened dark cocoa powder
  3. 6 tbsp pure maple syrup or honey
  4. tsp vanilla extract or powder
  5. ½ ripe avocado, halved and stoned
  6. 1 tbsp coconut oil, melted
  7. 1–2 tbsp unsweetened almond milk, to blend
  8. 70g mixed fresh berries, to decorate
  1. To make the base, place the soaked and drained dates, pecans, desiccated coconut, almond butter, melted coconut oil and vanilla in a food processor fitted with an S Process for 2–3 minutes, until a thick, sticky dough has formed. Press the base mixture into the bottom of a 20cm circular springform tin or silicone cake pan, ensuring the top is smooth and even.
  2. To make the cheesecake filling, carefully open the tins of coconut milk without shaking them.The coconut cream should have separated from the coconut water and set in the Spoon out 6 tablespoons of thick coconut cream into a blender or food processor. Add the cacao powder, maple syrup, vanilla, avocado
  3. and melted coconut oil. Blend into a smooth, thick mixture, using a dash of almond milk to help it blend if needed.
  4. Pour the cheesecake filling on top of the prepared base and smooth the top with a spatula to ensure it’s Place the cheesecake
  5. into the freezer to set for 30–45 minutes, then remove from the freezer, top with fresh berries, slice into pieces and serve chilled.
  1. The cheesecake can be stored in an airtight container in the fridge for three or four days.
Rosanna Davison Nutrition