carob hazelnut cheesecake

This decadent dessert was first featured at one of our community-based “cleanse-time” dinners in our hometown of Boulder, Colorado. Using only cleanse-approved ingredients, this recipe features carob, a sweet and healthy alternative to chocolate that’s rich in antioxidants and naturally caffeine-free, unlike its chocolaty friends, cocoa and cacao.

Yield 8–10 servings
Prep Time 20 minutes , plus 4-hour soak and overnight freeze
Cook Time None
CLEANSE

For the crust

½ cup hazelnuts

½ cup pecans

½ cup Medjool dates, pitted and soaked for at least 15 minutes

¼ cup shredded coconut

Pinch of Himalayan pink salt

For the filling

3 cups raw cashews, soaked for at least 4 hours and drained

⅔ cup maple syrup or honey

½ cup freshly squeezed lemon juice

¾ cup coconut oil, melted

¾ cup carob powder

2 tsp pure vanilla extract

¼ cup water

1   To make the crust, in a food processor, process the hazelnuts and pecans until fine. Add the dates, coconut, and salt, and process until well combined. Transfer to a 9-inch round cake pan and, using your hands, press down to spread the mixture evenly over the bottom of the pan. Place in the freezer until ready to use.

2   To make the filling, in a food processor or high-speed blender, process the cashews, maple syrup or honey, lemon juice, oil, carob powder, and vanilla until well combined. Add the water slowly (you may not need to use all of it) until you reach your desired consistency. It should be nice and creamy. Pour into the crust, and place back in the freezer overnight. Serve cold.

variation

Not a fan of carob? Replace it with raw cacao powder for a more traditional chocolate cheesecake when not cleansing.