Since becoming sugar free last year I knew that I would struggle with giving up sweet treats especially desserts. Therefore when I hosted my pot luck meal and a friend brought around this mouth watering chocolate cheesecake I was in heaven. To say it was delicious was an understatement and while enjoying this fabulous dessert I knew I needed this recipe. First of all she used my cacao balls recipe for the base and told me the ingredients for the topping. This cheesecake was so scrumptious I went back for seconds. It’s a fantastic dessert to take to a dinner party and an excellent alternative for afternoon tea.
100g Cashew nuts
150g Medjool dates
15g Raw cacao powder
15g Raw cacao nibs
Pop the cashews into a food processor and blend until they are ground
Remove the stones from the dates if not using pitted dates
Add the dates to the cashews and process until the mixture is starting to clump
Add the cacao powder and nibs and pulse together
Place the mixture in your cake tin and press down firmly spreading out towards the edges.
Refrigerate for an hour or until set
2 Cartons of coconut cream (it must be cream not milk)
A dash of vanilla essence
A dash of date nectar
15g Raw cacoa powder
Pop all of the ingredients into a food processor and blend together
Pour onto your base and spread evenly
Refrigerate for up to 4 hours or until ready to serve
I hope you enjoy this lovely cheesecake as much as we did! This is a fantastic quick and easy recipe because it doesn’t contain any actual baking . Finally it only took about 10 minutes to make. A quick easy, tasty treat for all to savour.