Who could resist a double chocolate ‘cheesecake’? No one in this house! The delicious chocolate nut base is topped with a thick, luscious and creamy chocolate filling with a hint of vanilla. The finishing touch is an artistic drizzle of chocolate, because you can never have too much chocolate! They are absolutely heavenly and make the perfect dessert or snack. This dessert is very easy to make, and because they are stored in the freezer, you can take one out whenever you feel like a healthy refined sugar free little treat.
I use the Multix brand of foil patty pans. I use the paper insert for when I make cupcakes and the foil makes the perfect casing for my ‘cheesecakes’. The filling soaks into the paper lining, which isn’t ideal, so this is why I separate the two.
For accurate cup measurements, I sift the raw cacao before measuring to make sure there are no lumps/clumps. All cup measurements are firmly packed.
I experimented with the bases today, I decided to soak the pecan nuts for 3 hours first. I then rinsed and drained them well before continuing with the recipe. I also increased the vanilla extract in the base from 1 teaspoon to 1½ teaspoons. By soaking the nuts, it resulted in a more compact base.
I increased the vanilla extract in the chocolate ‘cheesecake’ filling from 1½ teaspoons to 2 teaspoons.
The final change I made was to the chocolate drizzle, I increased the raw cacao powder from 1 tablespoon to 2 tablespoons. I also decided to pipe instead of drizzling the raw chocolate over the ‘cheesecakes’. If you intend to pipe a criss-cross pattern, you’ll need to increase the the below recipe by approximately quarter.
144g (5.1 ounces or 1¼ cups firmly packed) pecan nuts
16g (0.6 ounces or 2 tablespoons) coconut flour
1 tablespoon (15ml) smooth almond butter
2 tablespoons (30ml) pure maple syrup
10g (0.4 ounces or 2 tablespoons) raw cacao powder (I use this brand)
1½ teaspoon (7.5ml) pure vanilla extract
A large pinch of salt
Chocolate ‘Cheesecake’ Filling
90g (3.2 ounces or approximately ¾ cup) raw cashew nuts (soaked
160ml (⅔ cup) coconut cream (I use this brand)
20g (0.7 ounces or ¼ cup) raw cacao powder (I use this brand)
3 tablespoons (45ml) pure maple syrup
2 tablespoons (30ml) coconut oil (I use this brand)
1 tablespoon (15ml) lemon juice
2 teaspoons (10ml) pure vanilla extract
A large pinch of salt
2 tablespoon (30ml) raw cacao butter or coconut oil, melted (I use this brand)
10g (0.3 ounces or 2 tablespoon) raw cacao powder (I use this brand)
1 tablespoon (15ml) pure maple syrup
Line a 12-hole muffin tin with foil liners. Set aside.
To make the base, add all the ingredients to a small blender. Process the mixture until crumbly and combined, scraping down the sides when necessary. The mixture is ready, when it easily forms a compact dough when you press it between your thumb and index fingers.
Next, tip out the nut base mixture into a bowl and weigh it out, then divide it by 12. That way each ‘cheesecake’ base will have the same thickness.
Press the mixture into each liner and then use the back of a teaspoon to compact it further, before placing in the freezer to set.
Just make sure you clean and dry your blender, before making the filling.
To make the filling, add all the ingredients to the blender and process until it’s smooth and creamy, which takes a couple of minutes. Then transfer the mixture to a jug, as this will make poring it out easier.
Remove the tin from the freezer and pour the cheesecake filling evenly into each liner. Than gently tap the tin on the bench a few times, to disperse the air bubbles, before placing it back in the freezer for at least 2 hours.
To make the chocolate coating, add all the ingredients to a small bowl and whisk everything together. I like to use a small whisk to do this, as it helps disperse any small lumps in the cacao powder. Allow the chocolate to thicken slightly before using. You can use either a teaspoon or you can pipe it. I use a handy little piping bottle to pipe a criss-cross pattern. If you’re using a teaspoon, take some of the chocolate and drizzle over the top of the cheesecakes. Just remember that as the bites are cold, it won’t take long for the chocolate to set.
When defrosting the ‘cheesecakes’ from a solid state, just make sure to immediately remove the foil liner, as it will peel away easer if still frozen. The longer it defrosts with the liner on it, the harder it will be to remove it! Also, doing it this way will give your ‘cheesecake’ a beautiful presentation from the nicely formed sharp edges of the liner. Then allow 15-20 minutes for them to come back up to room temperature before eating.
Store the cheesecakes in a single layer in an airtight container in the freezer.
Recipe by: The Gluten & Dairy Free Bakehouse