These creamy cheesecakes are the perfect treat for you V-day. A dark chocolatey base, creamy cheesy filling, topped with a refreshing summer berry puree.
1tbspliquid sweetenercoconut nectar / brown rice syrup / yacon etc
1tbsplemon juice
¼tspvanilla extract
1tspagar powder
1tbspcoconut oilmelted
Fresh and/or freeze-dried raspberries to top
Instructions
Base
Blitz all base ingredients, except the cacao butter and nibs, in a food processor until relatively fine.
Add the melted cacao butter and blend again until sticky.
Finally, add the cacao nibs and pulse lightly to combine (you want to keep these chunky to give the base some texture).
Press the mixture into the base of 6 large muffin tins - unlined if you're using silicon, or lined with biodegradable wrap if using a regular metal tin.
Filling
Blend all filling ingredients, except the cacao butter, in a high speed blender until super smooth.
Add the melted cacao butter and blend again til well combined.
Pour evenly into the muffin tins, flattening the mixture as needed, then place in the freezer whilst making the topping.
Topping
Blend all ingredients, except agar and coconut oil, until smooth.
Sprinkle over the agar, and blend again for around a minute, until the mixture heats up slightly (this activates the agar to make it set).
Finally, add the coconut oil and blend again.
Remove your cheesecakes from the freezer, pour the raspberry coulis on top, flatten again (I used a spoon to draw circles on the top), then pop in the freezer overnight to set.
Bring out 10-15 minutes before eating, then go for it! One cheesecake shared between two, or just go a full one each if you're extra keen.
Notes
Make it paleo: you can make it paleo by swapping the miso for nutritional yeast and swapping the oats for almonds, cashews or buckwheat.
I always use activated nuts in my base if possible - they're crunchier, taste better, are more digestible, and the nutrients are more readily available Find out how to activate your nuts (and why) in this blog post I wrote here.
For your cashews, soak them beforehand for 1-2 hours in cold water, or do a 5 minute hot soak in hot/boiling water. I often skip this part as have a powerful blender (a Vitamix). If your blender isn't quite as strong though, pre-soaking will definitely reduce the load on your blades.
You can also try adding 1/2 c freeze dried raspberries to the raspberry coulis - totally optional, but really amps up the flavour!