Cooking Method:liquidising & freezing
Prep Time:45 mins
Cook Time:4 hours
This chocolate cheese(free)cake is packed full of fresh fruit, raw goodness; it tastes amazing and is fantastic for your bod too. I love the fresh and zingy layer of tropical fruitiness between the chocolatey base and creamy chocolate topping, as it gives a lightness and contrast to all the chocolate - but if you prefer 100% chocolate indulgence skip it out! Be aware that this needs to go in the freezer to set so give yourself plenty of time to make it!
- 1 C hazelnuts (soaked over night)
- 1 C dates (stoned)
- 3 Tbs maple syrup
- 6 Tbs raw cacao powder
- 3 tsp ground cinnamon
BASE: Soak your hazelnuts in filtered water over night.
When your ready to make your cheese cake prep the tin/containers you are going to use to make the cheese(free)cake by lining them with clingfilm.
Pop the soaked & drained hazelnuts into your magi-mix, blitz them until they are small chunks of nut. Then add the dates, when they are a similar size to the nut chunks add the other base ingredients and blitz these briefly so that they are all combined.
Dump the mix into your cling filmed container and press down to cover the base, pop into the freezer to set.
TROPICAL LAYER: To create your tropical middle by place all the ingredients into your liquidiser, blitz until well combined.
Get the cheese(free)cake base out of the freezer, pour the tropical middle onto the base and pop it back into the freezer.
CHOCOLATE TOPPING: Into your clean liquidiser add all the ingredients and blitz the lot until it is a thick creamy mouse like consistency. Get your cheese(free)cake base out of the freezer and dollop the chocolate mouse topping on over the tropical layer, pop back in the freezer and leave for about 3 hours or overnight.
I get my chocolate cheese(free)cake out of the freezer about an hour before I want to serve it – it means it is still a bit icey in the middle but I like it that way, like there is tropical sorbet in the middle!