chocolate cheese(free)cake

chocolate-cheese(free)cake
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Obviously we can’t eat cheesecake of the traditional type in our home, so I have been playing with a few variations and created this delicious chocolate cheese(free)cake!

The end result is flavoursome and delicious, with a crunchy tasty base and a thick, chocolatey creamy topping, with some fresh tropical tang cutting through the middle. This chocolate cheese(free)cake is packed full of fresh fruit and raw goodness! I made it with a thin layer of fresh tropical tang to go between the chocolatey base and chocolate creamy top as I was worried it might too rich and the chocolate overwhelming. It wasn’t 🙂 so next time I play with the recipe I will skip the tropical tang layer and bung a load of ginger root into the chocolatey topping to create a seriously indulgent, 100% chocolatey-heaven. I will let you know how it goes, and if it’s a hit, like this one was I will post the recipe for you.

The chocolate cheese(free)cake needs to go in the freezer to set, so make you leave plenty of time for it to freeze and then defrost. I soak my hazelnuts over night to rid them of the bitterness you can get from the skin sometimes. We found this cheese(free)cake really rich so I made 2 little ones (each serves 4) and defrosted them on different days. If you make one large one – make sure you have enough room in your freezer and leave an hour+ between adding each of the layers so that they have a chance to set in the freezer before the next layer is added!

It’s a very free-from recipe; free-from refined sugar, gluten, dairy, eggs, soya; I do use tree nuts in the recipe but you can substitute them. I would  suggest a safe seed or biscuit in the base, and use WOW or tahini instead of almond b*utter and a coconut m!lk in the chocolate topping. Any questions you have pop them as a comment below and I will answer to the best of my ability…

chocolate cheese(free)cake

  • Yield:

    serves 8
  • Cooking Method:

    liquidising & freezing
  • Prep Time:

    45 mins
  • Cook Time:

    4 hours
chocolate cheese(free)cake

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! 

Ingredients:

BASE
  • 1 C hazelnuts (soaked over night)
  • 1 C dates (stoned)
  • 3 Tbs maple syrup
  • 6 Tbs raw cacao powder
  • 3 tsp ground cinnamon
TROPICAL LAYER: 
  • 3cm³ ginger root (skinned)
  • ½ mango flesh
  • ½ lime juice
CHOCOLATE TOPPING: 
  • 2 bananas
  • ¹/³ C almond b*utter
  • ½ C raw cacao powder
  • 1 avocado
  • 12 dates
  • ¼ C maple syrup
  • ¹/³ C Tbs m!lk alternative (I used almond m!lk)

Method:

  1. BASE: Soak your hazelnuts in filtered water over night.

    chocolate-cheese(free)cake
    chocolatey base

  2. 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.

  3. 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.

  4. Dump the mix into your cling filmed container and press down to cover the base, pop into the freezer to set.

  5. TROPICAL LAYER: To create your tropical middle by place all the ingredients into your liquidiser, blitz until well combined.

    cheese(free)cake
    tropical tang layer

  6. Get the cheese(free)cake base out of the freezer, pour the tropical middle onto the base and pop it back into the freezer.

  7. 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.

Notes:

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!

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