LOW CARB - DAIRY FREE
Cheesecake Month - Signature Recipe
x2 400g cans of coconut cream (I used Ayam)
1/3 cup powdered xylitol
2 tsp vanilla bean paste
2 tbsp. powdered gelatine
2 tbsp. boiled water
2-3 tbsp black cocoa
400g frozen berries of choice
1/2-1 tbsp gelatine
1/4 cup coconut water
2 tbsp boiled water
1 tbsp maple syrup
1 cup almond meal
1 cup unsweetened coconut flakes
1/2 cup nuts of choice
1/2 cup coconut oil, melted
1-2 tbsp maple syrup
1 tbsp black cocoa
Step 1. Blend all your base ingredients together in a food processor until well combined. Grease a springform cake tin. Press the base firmly into the tin, being sure to press the mixture up the sides slightly. Set in the fridge for 20-30 mins.
Step 2. Melt gelatine in boiled water and whisk with a fork for at least 5 mins, or until completely dissolved. Meanwhile, in a medium saucepan on medium to low heat, warm all your cheesecake ingredients. Do not boil. Add your gelatine into the mix, and whisk until smooth. Cool to room temperature.
Step 3. Pour the cooled cheesecake mixture over the base and return it to the fridge for half an hour.
Step 4. Smash together half the berries, being sure to leave some yummy chunky bits. Spread berries evenly over the top of the cheesecake, then return it to the fridge.
Step 5. Place the other half of the berries into a small saucepan and stir over medium heat with your coconut water. Meanwhile, mix together your gelatine and boiled water, stirring for at least 5 mins or until dissolved. Add gelatine to the berries and mix until well combined. Let the mix cool down, then pour on top of the cheesecake. Return back to the fridge and let it set completely before serving.
Step 6. Serve your cheesecake with fresh coconut yogurt, berries and coconut flakes.
Almond meal - hazelnut meal, pumpkin seed flour
Xylitol - any sweetener of choice, honey, maple
Black cocoa - unsweetened cocoa
Maple syrup - honey, or sugar free maple syrup
Coconut water - plain water