CHOCOLATE CHEESECAKE

CHOCOLATE CHEESECAKE

Jul 21, 2023Team MDS

MAKES

6-8 muffin size cakes

 

PREPARATION TIME

30 minutes prep & 30 minutes cooking time

 

METHOD

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.

 

INGREDIENTS

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)

FOR HOMEMADE CHOCOLATE:

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

Organic Cacao Paste

Size
 
R 181.00
 

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