Gluten free chocolate cheese cake! Mmmmm this tastes amazing raw too (minus the egg & base) To save this recipe, share to keep on your timeline. Base: 2 cups almond meal 2 eggs beaten 1 Tbsp pure maple or honey 1 Tbsp butter or coconut oil 600grams riccotta cheese 1/4 cup cacao or cocoa powder 2 Tbsp pure maple or honey (or to taste) 3 eggs beaten 3 medjool dates or 5 dried dates soaked in boiling water for 10mins & pips removed (these can be omitted for extra maple syrup) 1. Mix your base ingredients together & form into a ball. Place in fridge to allow it to firm up (about 20-30mins). It will work without cooling however it will be harder to spread. 2. Line a cake tin with baking paper & preheat oven to 200 degrees. 3. Place base onto a cake tin and using your fingers spread it out. Blind bake for 5-8 mins. Turn temperature down to 150 degrees. Set base aside. 4. Mix all your filling ingredients together in a blender until smooth. Taste and add more maple if desired. 5. Place filling on top of base and cook for about 25mins or until a skewer inserted comes out clean. 6. Allow to cool before serving. Eat as is or top with fresh fruit & shredded coconut.
Posted on: Wed, 18 Sep 2013 23:04:52 +0000
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