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    Home | Recipes | All Desserts

    Easy Primal Chocolate Cheesecake

    By Adriana Harlan | 13 Comments | Posted: Feb 17, 2013 (updated: Dec 21, 2020)

    Recipe Reviews
    4 from 3 reviews

    This Easy Primal Chocolate Cheesecake is creamy and crowned with a delicious chocolate topping. It'll be a super popular dessert!

    close up of large round paleo chocolate cheesecake topped with pieces of cacao nibs
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    Paleo Chocolate Cheesecake

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    4 from 3 reviews
    Recipe by Adriana Harlan
    Servings :12
    Prep :25 mins
    Cook :45 mins
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    Ingredients

    Crust:

    • ½ cup pecans
    • 1 cup blanched almond flour
    • 1 tablespoon raw honey
    • 6 tablespoons butter, melted

    Cheesecake Filling:

    • 8 oz cream cheese
    • ½ cup plain greek yogurt
    • 2 eggs, beaten
    • 3 tablespoons unrefined coconut sugar
    • 1 zest lemon

    Chocolate Topping (you can use 4 oz of high quality dark chocolate instead):

    • 2.5 tablespoons cacao butter
    • 3.5 tablespoons raw cacao powder
    • 1 tablespoon raw honey
    • ¼ teaspoon vanilla extract
    • 3 tablespoons butter
    To see the brands I use, click each ingredient above or visit my Amazon shop.

    Instructions
     

    Crust

    • Preheat the oven at 350°F and grease an 8 inch removable bottom pan with coconut oil.
    • Grind the pecans in a blender, or food processor.
    • In a bowl combine the ground pecans, butter, honey and almond flour.
    • Pat the pecan mixture onto the baking pan in an even layer.
    • Bake for about 12 minutes or until crust starts to turn brown.

    Cheesecake Filling:

    • Beat the cream cheese with yogurt, eggs and coconut palm sugar until evenly mixed.
    • Stir in lemon rind.
    • Pour mixture on top of crust and bake for about 45 minutes or until the filling is pale gold and just set. Cool on a wire rack.

    Chocolate Topping:

    • Melt the cacao butter over a double boiler until it reaches 122°F/50°C.
    • Add the cacao powder, honey and vanilla and mix until all combined and the mixture reaches 122°F/50°C.
    • Stir in butter until melted.
    • Pour the chocolate topping over the baked cheesecake and leave it until set.

    Notes

    Serves 8-10. Keep refrigerated.

    Nutrition per serving

    Calories: 279.3kcalProtein: 5.6gFat: 25.6gSaturated Fat: 11.2gSugar: 6.4gFiber: 1.9gCarbohydrates: 10.1gNet Carbs: 8.2g

    *This post may contain affiliate links and as an Amazon Associate I earn from qualifying purchases. Please read my disclosure policy for more details.

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    About Adriana Harlan
    Hi I'm Adriana, a chocoholic who recreates classic desserts using clean, wholefood ingredients so you can indulge more healthfully. Meet Adriana →

    *Gluten-free, Paleo, Vegan dessert recipes*

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