Ingredients
Chocolate cheesecake
- 2 avocados - ripe
- 1 cup cacao butter buttons - unmelted
- 3 heaped tablespoons of raw cacao
- 2 Tbsp honey
- 1 tsp vanilla bean paste
- good sprinkle of cinnamon powder
- optional: ½ cup of Macadamia nuts
Base
- 1 cup of almond flour or equal parts oats and dessicated coconut for nut free
- 5 pitted prunes
Raspberry Topping
- 1 ½ cups frozen raspberry
Instructions
- Melt the cacao butter buttons for 10 min/37°C or 100°F/speed 3/MC on.
- Continue cooking for a further 5 min/37°C or 100°F/speed 3 and add each chocolate cheesecake ingredient.
- Once all chocolate cheesecake ingredients are added, blitz for 10 sec/speed 5. Set aside and don't wash the bowl.
- Add base ingredients to mixer bowl, blend for 15 sec/speed 5.
- Remove base mixture and press into the bottom of a springform pan.
- Pour reserved chocolate cheesecake mixture on top of base, smooth with a spoon and place it in the freezer for 20 min.
- Add frozen raspberries to mixer bowl, blend for 1 min/speed 5. Pour over chocolate cheesecake mix.
- Decorate cheesecake as desired, such as cacao nibs, sour cherries and macadamia nuts. Return to freezer for 1 hour or until ready to serve. Remove from freezer 30 minutes before serving.
Notes
This is a guest recipe from Marina Kirk x 🙂
You could make this a completely nut free recipe by replacing the almond flour with equal part oats and dessicated coconut. Bellini Users Use your sharp blade for this recipe. At step 1 and step 2 use 40°C or 105°F if using a Supercook.
At step 4 increase mixing time if required.
You could make this a completely nut free recipe by replacing the almond flour with equal part oats and dessicated coconut. Bellini Users Use your sharp blade for this recipe. At step 1 and step 2 use 40°C or 105°F if using a Supercook.
At step 4 increase mixing time if required.
Tried this recipe?Mention @skinnymixer or tag #skinnymixers!
Please note, this recipe has not been tested by skinnymixers.
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