Chocolate Cheesecake (Dairy, Grain, Sugar-free)
Don't let the vegetable in it put you off – I have tested this on the most suspicious of people and they loved it! Perfect for dinner parties or a weekend treat ;)
Ingredients
- BASE
- 80 g linseeds ground
- 2 tbsp cocoa
- 80 g almonds
- a tbsp coconut sugar
- 2 tbsp scoops coconut oil
- TOPPING
- x 2 courgette/300g grated
- 200 g cashew
- 80 g coconut oil - melted
- pinch salt
- 5 tbsp cacao/cocoa
- 2 tbsp honey
- 2 tbsp coconut sugar
Instructions
- 1. Grease and line your baking tin (I used a standard 9inch for this recipe)
- 2. Blend the bASE ingredient in a food processor until fine. Then push into the cake tin and smoosh it flat with your hand until even. Place in freezer.
- 3. Then simply blend all the TOPPING ingredients into your food processor or blender until smooth, but don't over blend – aim for 1-3 mins max. If your have a poo food processor then chop the cashews and blend them first before adding other ingredients.
- 4. Remove base from freezer and pour topping over – place back in freezer.
- 5. Allow 2-3 hours to set but ideally overnight.
- 6. Remove from freezer about 10 mins before serving and slice using a big sharp knife.
- 7. Top with berries if you want to be fancy.
- 8. This will store for months if covered in freezer.
Notes
If you have fussy customer then peel the courgette before grating to really removed all green flecks.
Feel free to use organic butter instead of coconut oil.
Feel free to use organic butter instead of coconut oil.