Low-Carb Raw Chocolate Cheesecake

Ingredients

• Crust
• 1 cup of walnuts (4 oz)
• 1 1/3 cups of almond flour (4.7 oz)
• 1/4 cup of virgin coconut oil (2 oz)
• Optional: 1 teaspoon of espresso powder
• 1/4 teaspoon of sea salt
• Filling
• 3 cups of raw cashews ( 13.8 oz), soaked for about 12 hours or boiled for 1 hour
• 3/4 cup of canned full-fat coconut milk (180 ml/ 6 fl oz)
• 1/4 cup + 3 tablespoons of virgin coconut oil (3.5 oz)
• 1 tablespoons of unsweetened vanilla extract
• 1/2 cup of cacao powder ( 1.2 oz)
• 3 tablespoons of lemon juice
• 1/2 cup of confectioners Swerve or powdered Erythritol ( 2.8 oz)
• Topping
• 3 oz of dark chocolate bar, divided
• 1/3 cup of coconut milk (2.7 fl oz)
• A few drops of stevia or Swerve, to taste

Instructions

1. Pour the ingredients for the crust into a food processor and blend until it forms mixture is formed. Transfer into a large springform pan.
2. Add in the filling ingredients into the food processor and blend until very smooth, about five minutes.
3. Pour the filling mixture on the crust and freeze for two hours.
4. To make the ganache, pour the coconut milk into a pan and place over heat. When it starts boiling, add in 2 oz of the chopped chocolate. Add in the swerve or stevia to taste.
5. Add chilling the cheesecake, pour the ganache over the cheesecake and then add in the rest of the chocolate as a topping.
6. Transfer to the refrigerator and freeze for an additional hour and serve.