This is my go to clean dessert for whenever I am having friends around or if I need to take dessert somewhere. It is simple, quick and easy and there are never any leftovers….So it must be good!!
I really like to use my silicon cupcake cases to make these in. I use both the regular size ones as well as the mini cases which make the perfect bite sized creations to store in the freezer. I have also done this recipe in a cake tin as well which creates the most beautiful layered cheesecake perfect for wowing your guests with.
These ones I had just got out of the freezer so the chocolate on top was still thawing out. But don’t they look beautiful!
RECIPE
Ingredients:
Base
1 cup ground almonds (or any other nut meal)
1/2 cup dates or 6 medjool dates
1/2 cup coconut
1T cacao powder
pinch of salt (I used himalayan)
Filling
1 cup soaked cashews
1/2 cup coconut cream
1/2 cup coconut oil
1/2 cup pure maple syrup (or you can use rice malt syrup)
2T cacao powder
Chocolate:
1/2 cup cacao butter
2T cacao powder
2T rice malt syrup (pure maple syrup can be used too)
Method:
Base
1. Put all ingredients into your food processor until all ingredients are combined. You will find that the coconut will break down and release its oils which will help all ingredients to combine and stick together.
2. Once combined press into the container which you plan on using. You can make these in a cake tin, or silicon cupcake cases. For the ones pictured I have used the both standard sized cupcake cases as well as mini cupcake cases. Then pop them into the fridge to start setting while you get started on the filling.
3. For the filling combine all ingredients into a blender. (you can use a stick blender if need be). I always taste now to see whether it needs a bit more sweetener or chocolate to get your desired taste. If it is a bit thick you can add in 1/4 cup water.
4. Once you are happy with the flavour pour it on top of the base and pop back into the fridge/freezer to set.
5. Once the filling has set you are ready to add the last layer. To make your own delicious chocolate is really easy, yummy and good for you! on a gentle heat or using a double boiler melt your cacao butter. I have used coconut oil in the past and it also worked, it just resulted in a harder chocolate.
Add in the rice malt syrup or maple syrup and whisk until it dissolves into the cacao butter. Then stir in the cacao and VOILA! you have melted chocolate!
I would recommend a taste now to see whether it is to your liking. You can add in some more sweetener or cacao for a more bitter chocolate.
6. Pour on top of your cheesecake layer and pop back into the fridge to set.
7. I always find it easier to pop into the freezer for 15 minutes prior to removing from the moulds/cake tin as they come off cleanly and if you need to cut it. it allows for a nice clean cut.
These keep really well in the freezer for when you get those unexpected guests. Just pull a couple out and let them thaw for 15 minutes before serving!
Enjoy
xxx
This is one which I made in a 10 inch cake tin. The recipe is easily adaptable and you can change things up to suit you and your guests or just to suit what ingredients you have lying around. For this version I had run out of almond meal so I threw in whole almonds instead in the base. It just meant that it was a crunchier base….still delicious!
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