Dairy And Gluten Free Chocolate Cheesecake

This cheesecake recipe is kind of a facade for health food. It’s based on the gluten and dairy free cheesecake dreamed up by Chelsea Winter. I am a huge fan of her dedication to providing not only meaty, carby, sugary fare but also inventing healthier alternatives, like this cheesecake. There are a number of key substitutions for each traditional ingredient (e.g. crumbed nuts instead of crumbed biscuits for the base) and I kid you not it tastes exactly like a cheesecake should, chocolately, creamy and sinfully delicious.

Chocolate Cheesecake

So, here we go

Dairy And Gluten Free Chocolate Cheesecake

Time: 45minutes then an hour or so to set
Serves: Made about 20 muffin sized cheesecakes

Base
1 1/2 cups cashew nuts
1/2 cup coconut – flakes or desiccated
1/3 cup coconut oil2 tbsp honey
1 1/4 cups ground almonds (almond meal)

Filling
1 block of dark chocolate – 75% cocoa
1 400g tin coconut cream (look for a full fat brand which doesn’t contain stabiliser)
2 large avocados (or a 250g tub of cream cheese if you are being naughty)
2 egg whites

Topping
Some sort of fruity accompaniment like blueberries, mint and lemon zest or you could just go classic strawberries if they’re in season. Get creative.

Directions:
1. First things first – get that coconut cream in the fridge or the freezer because you want to separate the solids from the liquid by cooling the solids enough to harden. Then when it comes to using it, you can drain away the liquid easily.
2. After you’ve done this you can line your cake tin or your muffin tins with baking paper ready to go later (I went the cheats way using cupcake cups). Also important to get out the way immediately is melting the chocolate in a glass bowl over a pot of boiling water. When it is melted, set aside to cool while you assemble the other ingredients.
3. Blend up the cashews, coconut, oil, honey and almond meal until it resembles a crumb that is a similar texture to what you would normally blend a biscuit base to. It should kind of stick together too so when you press it into your muffin tin or cake tin it sticks together. You want to press it down firmly but not so that it turns to cement. Set aside.
4. Remove your avocado from its skin and blend the flesh to a puree. In a separate bowl, add the pureed avocado to the coconut cream solids (VERY important that it’s only the solids – if you get the liquid in there it won’t work) and blend until smooth. Then the chocolate comes back into play.
5. Slowly, bit by bit, blend in the melted chocolate. Finally, you want to foam up the egg whites with a beater then fold into the chocolate mixture.
6. Spoon the chocolate filling into your tin(s) and set aside to cool for an hour or so. Decorate with chosen creative toppings and you are done! A great way to get your dessert hit without feeling guilty.


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