How good does this look ?
My multi-talented friend Terri Hanlon is a fabulous photographer plus…..brilliant cook and food stylist.
This is her TRIPLE CHOCOLATE CHEESECAKE
It is free of gluten, grains, soy, peanuts, dairy, eggs is also low sugar, vegan and paleo….and OH YEAH still tastes amazing !
Prep-time: about 10 minutes
Makes: 12 mini cheesecakes or one large 8 or 9 inch cake
Chocolate Almond Crust :
- 1 cup almond meal
- 3-4 medjool dates (or 2-3 tbsp maple syrup)
- 1/2 cup cacao powder (cocoa powder)
- pinch sea salt
- 1 teaspoon vanilla
Place all of the above ingredients into a food processor (can do in a blender..or if you are lucky a thermomix) and pulse till combined. The crust should slightly stick together.
Grab your (oiled or lined) mini cheesecake pan and scoop your almond chocolate crust into your pan. Press down with fingers to firmly place the crust into pan.
Set aside as you make your filling.
- 2 cups cashew, pieces
- 1/2 cup coconut oil, liquid
- 1/2 cup maple syrup ( or may use agave nectar)**
- 1/2 cup water
- 2 teaspoons vanilla
- 3/4 cup raw cacao powder (or organic cocoa powder)
Soak cashews for about 10- 15 minutes (optional) then rinse well. place cashews into blender with maple syrup, vanilla, and water. Blend until creamy.
Next add in your cacao powder and coconut oil. Keep blending till creamy. You may have to scrape down the sides a few times. just keep blending till it is nice and smooth.
** Terri and I like our triple chocolate cheese paleo cake on the rich chocolate not too sweet side, you may add in a little bit more sweetness if desired.
Once chocolate filling is blended begin scooping your filling into your mini cheesecake pans. Fill them to the top, then let chocolate cheese cakes set in your freezer for a few hours before removing from pan.
Enjoy straight from the pan or add some of these fabulous toppings….
Slivered almonds (as pictured)