Coconut cheesecake with dark chocolate frosting
This is definitely one of those recipes where you ask "Is this really good for me?".
Well, I made this for my sons birthday so although it's about as chocolaty as I would get (organic dark chocolate mind you; the stuff that's GOOD for you), it's totally sugar-free and loaded with natural and nutritional ingredients. Just have a read through and make up your own mind!
How to make the base:
5 chia oat sugar free biscuits
30g almonds
30g unsweetened coconut shreds
8 dates without their seeds
Put all the ingredients in a food processor and blend until it becomes a crunchy paste. Spoon into a non-stick cake pan and press down.
How to make the filling:
350g low fat cream cheese
150ml coconut milk
40g unsweetened ground coconut
3 tablespoons honey
1 teaspoon vanilla essence
4 eggs
Combine all the ingredients in a large mixing bowl and fold until you reach an even consistency. Pour over the base and cook on medium heat for 90-120 minutes until the sides are firm and the top is golden.
Leave in the fridge overnight to cool before you add the chocolate frosting
How to make the chocolate frosting (this is optional; the cheesecake is amazing without the chocolate frosting if you prefer)
100g organic unsweetened dark chocolate
30g unsweetened ground coconut
1 tablespoon honey
1 teaspoon coconut oil
Melt the chocolate in a bowl over boiling water, making sure that neither the water nor steam makes contact with the chocolate. Add the remaining ingredients and stir in until you reach an even sauce. Using a spatula or tablespoon cover the cheesecake with the chocolate sauce and then place in the freezer for 15 minutes so it hardens quickly.
This cake is best served the same day or consumed within 1-2 days.
Well, I made this for my sons birthday so although it's about as chocolaty as I would get (organic dark chocolate mind you; the stuff that's GOOD for you), it's totally sugar-free and loaded with natural and nutritional ingredients. Just have a read through and make up your own mind!
How to make the base:
5 chia oat sugar free biscuits
30g almonds
30g unsweetened coconut shreds
8 dates without their seeds
Put all the ingredients in a food processor and blend until it becomes a crunchy paste. Spoon into a non-stick cake pan and press down.
How to make the filling:
350g low fat cream cheese
150ml coconut milk
40g unsweetened ground coconut
3 tablespoons honey
1 teaspoon vanilla essence
4 eggs
Combine all the ingredients in a large mixing bowl and fold until you reach an even consistency. Pour over the base and cook on medium heat for 90-120 minutes until the sides are firm and the top is golden.
Leave in the fridge overnight to cool before you add the chocolate frosting
How to make the chocolate frosting (this is optional; the cheesecake is amazing without the chocolate frosting if you prefer)
100g organic unsweetened dark chocolate
30g unsweetened ground coconut
1 tablespoon honey
1 teaspoon coconut oil
Melt the chocolate in a bowl over boiling water, making sure that neither the water nor steam makes contact with the chocolate. Add the remaining ingredients and stir in until you reach an even sauce. Using a spatula or tablespoon cover the cheesecake with the chocolate sauce and then place in the freezer for 15 minutes so it hardens quickly.
This cake is best served the same day or consumed within 1-2 days.