Latest posts by Ashtyn (see all)

Hey guys!

Chef V here, founder of Indulge Right Foods. Welcome to another episode of Indulge Right in the Kitchen.

I had the privilege of having a dear friend of mine, Claudine Francois, visit the Indulge Right Kitchen and we made something very special for you… In this video, Claudine and I share with you a chocolate cheesecake recipe with Salted Almond Crust And Raspberry Coulis. Try it out for yourself and tell me what you think!

Chocolate Cheesecake With Salted Almond Crust And Raspberry Coulis 

Gluten-free  |  Sugar-free

Makes 1- 6” cheesecake.

For the Crust:


  • 1 Cup (75 Grams) Sliced Toasted Almonds – Crumbled
  • ½ Teaspoon (2 Grams)  Sea Salt 
  • 1/3 Cup (50 Grams) Sweetened Dark Chocolate 
  • 1 Teaspoon Vanilla Extract 



  1. Melt chocolate over a double boiler or microwave.
  2. Add all ingredients to the melted chocolate, mix well with a spoon or spatula.
  3. Line a 6” cake-pan or cheesecake pan. Press gently. Set aside.


For The Filling:


  • 1 Jar Of Indulge Right® Double Chocolate Caramel Sauce
  • 1 Cup (150 Grams) Cashews – Soaked And Drained
  • ½ Cup (125 Grams) Coconut Cream
  • 1 Tablespoon Vanilla Extract
  • 1/3 Cup (50 Grams) Unsweetened Or Sweetened Dark Chocolate


  1. Soak cashews the night before. Drain well prior to making the filling.
  2. Melt chocolate over a double boiler or microwave.
  3. Combine chocolate sauce, cashews, coconut cream and vanilla extract in a blender and blend till smooth. 
  4. Add melted chocolate and blend until well combined.
  5. Fill the lined pan with the mixture, cover and refrigerate for at least 4 hours.  Or freeze for 1 hour.


For The Raspberry Coulis:


  • 1 Cup Of Raspberries 
  • ¼-1/3 Cup Water
  • 2 Tablespoons Sugar Alternative Of Choice  



  1. Combine raspberries, water, and sugar alternative in a medium saucepan.
  2. Cook, covered, on medium heat until raspberries are pureed. 
  3. Strain through a sieve and serve with the cheesecake.

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