Black Widow Cheesecake

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.

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.

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.

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.)

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).

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.

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.

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.