CHOCOLATE CHEESECAKE

MAKES

6-8 muffin size cakes

PREPARATION TIME

30 minutes prep & 30 minutes cooking time

FOR THE BASE:

Place the shredded coconut, oats & salt in a high-speed blender or food processor & blitz until it resembles bread crumbs. Gradually add the homemade chocolate, nut butter, activated charcoal & vanilla while blending on low. Remove & then press into silicone muffin moulds. Place in the fridge to set while you make the filling.

FOR THE FILLING:

Place the coconut cream in a blender or use a hand-held whisk, gradually add the melted chocolate. Fold in the vanilla & the salt. Take the bases from the fridge & pour over the filling. Place back in the freezer to set for one hour.

FOR THE GANACHE:

Add the ganache ingredients to a bowl & mix together. Add 1½ Tbsp of the ganache on to each cheesecake & decorate with the fruit & gold edible flakes. Place back in the refrigerator to set.

FOR HOMEMADE CHOCOLATE:

Follow specific temperature instructions to make tempered chocolate or just melt, mix & set for quick, untempered chocolate. (Tempered chocolate doesn’t melt as easily as untempered chocolate.

STEP 1:

Bring water to a boil in a pot & remove from heat. Place the cacao butter & cacao paste in a glass bowl, & place the glass bowl on top of the saucepan (Here you are creating some kind of bain-marie, so the cacao paste & cacao butter melts evenly).

STEP 2:

If you are using coconut sugar, then blitz it up to resemble the consistency of icing sugar. Here you can add superfood powders like maca, mesquite or baobab.

STEP 3:

Once the cacao butter & cacao paste have melted & have reached 42℃, add the almond butter, coconut sugar or blossom nectar, salt & whisk well. Let the temperature drop to 28℃. This step will take quite a while, around ten to fifteen minutes.

STEP 4:

Reheat once again up until 31℃, remove & pour the chocolate into moulds. Let the chocolate set at room temperature & reheat to melt when you want to use it again.

Base:

• 1 C shredded coconut
• 1 C gluten free oats or toasted buckwheat groats
• ½ C homemade chocolate, melted
• 1 heaped Tbsp hazelnut butter or almond butter
• 1½ Tbsp activated charcoal
• 1 tsp vanilla extract or powder
• ¼ tsp salt

Filling:

• 200ml coconut cream, chilled
• ½ C homemade chocolate, melted
• 1 Tbsp activated charcoal
• 1 tsp vanilla extract
• Pinch of salt

Chocolate ganache:

• ⅔ C coconut cream, chilled
• ¼ C homemade chocolate, melted
• 1-2 tsp activated charcoal
• Pinch of salt

Toppings:

• Fruit like figs, gooseberries, blackberries (other fruits like pineapple, strawberries or even peach slices can also be used.)
• Fresh mint leaves
• Golden edible flakes (if available)

• ⅓ C cacao butter
• ½ C cacao paste
• 1 Tbsp almond butter
• ⅓ C coconut sugar or coconut blossom nectar
• ¼ tsp salt