Paleo “Reese’s” Cheesecake with Fauxreo Crust is a Must!

Paleo Reese's Cheesecake with Fauxreo Crust

Paleo Reese’s Cheesecake with Fauxreo Crust

So by now we all know how I feel about Reese’s right? I would pretty much just forgo all other food if I could and just live on Reese’s. That is if it was socially acceptable and if my pants would still fit. Oh and if my body would remain healthy and flourish. What?! A girl can dream can’t she?! Fine. So since I can’t live off Reese’s (just typing that makes me sad) I have to find sustainable replacements for once in awhile special occasion treats. Saturdays are special occasions right? Just kidding. But seriously. So this weekend I was super craving a Reese’s. Normally if I didn’t have this incredible blog to keep me honest, I would have just bought one, ate it, felt guilty, and then said “eh, screw it.” and move on with my life. But since I have you guys to keep me accountable, I thought, why don’t we turn this Reese’s sitch into a blog recipe! So I got to work and came up with a Paleo “Reese’s” Cheesecake for you guys. Instead of peanut butter I used almond butter and instead of Reese’s Peanut Butter Cups I used Sun Butter Cups, and instead of a real Oreo crust I did a fauxreo crust! It came out absolutely incredible!

You could get really creative with this recipe. You could chop up your sun butter cups and actually put them inside the cheesecake, you could put Enjoy Life Mini Chocolate Chips inside the cheesecake or crust, you could use almond butter cups instead of sun butter cups, the possibilities are endless. I on the other hand wanted more of a simplified Mondrian style layered look. Finally the Art History class I took in college comes in handy. I encourage you to get creative with this recipe! I just started a new job and brought my leftovers in for my new work peeps to try, I think they’re scared. The post-it I left on top of the cheesecake in the fridge says “Healthy “Cheesecake” Soy Free, Dairy Free, Gluten Free, but not taste free!” No one has even touched a slice. It is only like 10:30am though. Fingers crossed. I let you guys know how it goes. I have also saved some slices for book club tomorrow! Those lucky bastards.

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Paleo Reese’s Cheesecake with Fauxreo Crust

    Crust
    Ingredients:
    2 cups raw pecans
    2 tablespoons coconut oil
    1 tablespoon almond butter
    1/4 cup unsweetened cocoa powder
    1/4 cup pure maple syrup, grade B
    1/8 teaspoon pink himalayan salt

    Filling
    Ingredients:
    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 tablespoons coconut water
    1 tablespoon vanilla extract
    1 cup zucchini (peeled & diced)
    1/2 cup almond butter
    1/4 cup 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 teaspoon pink himalayan salt
    The juice of one medium lemon

    Chocolate Sauce and Toppings
    Ingredients:
    1/2 cup coconut oil, melted
    4 tablespoons unsweetened cocoa powder
    2 tablespoons maple syrup
    1 teaspoon vanilla extract
    pinch of pink himalayan salt
    6 crushed sun butter cups either pre-made or homemade

    Directions:
    1. 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.

    2. 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.

    3. 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 palm sugar, 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.

    4. 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!

    Notes:
    For this recipe you can do one of two things. You can either use pre-made Dark Chocolate 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.

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So Mr. Non-Paleo Brad himself, LOVED this recipe, I mean LOVED this recipe. This is kind of a big deal because he despises sweets, detests the “peanut butter and chocolate” flavor combination, and is not a fan of Paleo in general. I think his exact words were “Wow, this is really good.” He then ate the rest of the slice. I thought he might lick the plate. It wouldn’t surprise me in the slightest if he did, we run a classy operation. For reals.

In other blog related news I wanted to let you guys know I’m working on getting my blog switched to one where I can have a recipe plug-in, so you’ll be able to print my recipes without printing the entire blog post. Mind blowing. I know. It’s only because I love you. What were you guys craving this week? Let me know and we’ll make it Paleo!

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64 responses to “Paleo “Reese’s” Cheesecake with Fauxreo Crust is a Must!

    • Thank you! Seriously I wish we could trade recipes! I know I’m dreading the day I have to switch over! I keep trying to stalk friends that seem good with computers and ask them if they know anything about migrating blogs! ha! I’m like “I’ll feed you!” :)

  1. Hello from Syders! LM has a birthday coming up and this may be just the ticket. While he is not the most dedicated pale-boy, he is allergic to dairy so, home-made Sun Butter Cups will have to be step 1 for this girl (the fact that I have never seen that brand in Australia may also be a contributing factor!)

    His FAVOURITE dessert is trifle, paleo-girl…. :-)

    • Oh well lucky LM has you to make Sun Butter Cups for him! Trifles scare me hahaha! There are so many layers! And plus there is that ‘Friends’ episode where Rachel messes up the trifle, I think it’s scarred me for life! Can I make a mini trifle? With like 3 layers? :) Tell LM Happy Birthday for me! Brad’s is Friday but he would die if I made him eat one more Paleo thing. True story.

    • You have to make this! It’s so easy and it’s super delicious, I’m even surprised by it! My new co-workers gobbled it all up! I may or may not have stashed a few pieces for myself ;) let me know how it comes out!

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  4. Cow-orker checking in here… reporting in that it was delicious, loved the coconut “aromoutherapy”(tm) this infused, and although I’m bummed I didn’t notice the chocolate sauce to add to it, it was still excellent without it. The only side-effect I found is that I went back later in the afternoon for a second slice and they were all gone, and now I have cravings. :-) Oh well, I’ll have to wait a week and see what wonders you inflict upon us next time… thank you again!

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  6. I’m making this for my Father’s Day for my husband….actually no; Father’s Day happens to fall on the same day I plan of making these..for myself. Being a female and having a huge boner because of this post..says alot

    • I use olive oil when cooking non-dessert food. I find, along with a lot of other’s, that coconut oil and butter pair better with sweeter things. Also when cooking things at higher temperatures coconut oil has a higher smoke point than olive oil. I’m a huge fan of olive oil though and do use it quite often! :)

  7. any chance you could substitute coconut sugar for coconut crystals (are they pretty much the same thing?) :)

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  10. I made this and it was soooo good! Even my boyfriend, who hates cheesecake, loved it! The chocolate sauce recipe didn’t work out for me so I melted Ghiradelli dark chocolate and used that. The filling needs a bit more almond butter flavor but other than that it’s a good substitute for regular cheesecake. Thanks for the recipe!

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  12. Hi there! I cant find pecans in my city, can I replace it by something else? other nut? Thanks! the recipe looks amazing I really want to try it!

    • I think almonds would work great! If you can’t find almonds you could also try walnuts or macadamia nuts! Let me know what you end up doing and how it comes out, I would love for other readers to know as well! :)

  13. That´s great! Now I have plenty of options! :)
    yeap, I have almonds and all the other nuts, except pecans. :) guess I will try this weekend and let you know how it ended up. thanks a lot!

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  19. Update: My wife made this recipe and served it on Sunday afternoon for lunch with our future daughter-in-law. Everyone loved the cheesecake, but no one knew it was dairy-free! Thanks again!

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  25. Hi I’m new to paleo and I’ve used almond meal before and was wondering if I could substitute that for the pecans?? Please say yes lol this looks delicious!!!

  26. I made this for my wifes B-day….I was nervous about it but it was the BOMB! Loved it and was very filling. I did use a 9″ springform pan since I didn’t have an 8 but was still wonderful..Thank you!

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