Divine Low Sugar, Low Carb and No-Bake Chocolate Cheesecake Recipe

This special superfood is the perfect swap for refined sugar. It makes a divine cheesecake which is creamy, very chocolatey, with an irresistible crunchy, almond and chocolate base.

It's comparable against any regular version. It fact, it we think it tastes better!

But the main advantage is this treat won't destabilise blood sugar levels, and will provide a much needed B vitamin energy boost, plus you'll benefit from all those wonderful endorphins!

Say goodbye to anxiety and lethargy caused by refined sugar, and say hello to steady energy, balanced mood and boosted immunity.

INGREDIENTS

(Serves 6-8)

Chocolate Nut Crust

• 108g (3/4 cup) raw organic almonds
• 30g (1/4 cup) organic coconut flour
• 55g (1/4 cup) Sugavida Palmyra Blossom Nectar
• 30g (1/4 cup) organic cocoa powder
• 1/8 tsp Celtic sea salt
• 2 Tbsp   organic butter, softened
• 1 Tbsp filtered cold water

Cheesecake Filling

• 250g cream cheese (Philadelphia is a good option, and ensure you use the full fat version as low fat won't hold)
• 85g Sugavida Palmyra Blossom Nectar
• 150g of 100% organic dark chocolate
• 20g organic 100% cocoa powder
• 150ml double cream

METHOD

Chocolate Nut Crust

1. Preheat oven to 375°F (190°C).
2. Place the almonds, coconut flour, sweetener, cocoa powder, and salt into a food processor with a metal blade.
3. Pulse until the almonds are medium-fine, not to a powder, you still want to see bits of the almonds.
4. Add the butter and pulse until the mixture starts to clump, 6 to 8 pulses should do the trick.
5. Sprinkle 1 tablespoon of filtered cold water over the mixture and pulse a few more times until it mixes together to form a dough. If it doesn't form a dough, remove it from the bowl and form with your clean hands.
6. Sprinkle the table top with a light sprinkling of almond or coconut flour and form the dough into a ball. Roll out to fit a 9-inch springform cake pan. If you don't get the size exact don't worry, place it in the cake pan and press the crust evenly outward working it up the sides a little. The crust should be about 1/4 inch thick.
7. Bake in the oven on the middle rack for approx.18 to 20 minutes. Set aside to cool.

Cheesecake Filling

1. Melt the milk chocolate (150g). You can use a heavy based saucepan over a very low heat or a bain marie. Set aside to cool.
2. In the bowl of a stand mixer fitted with the paddle attachment, beat the cream cheese until its nice and thick - about 2-3 minutes.
3. Add the Sugavida Palmyra Blossom Nectar and beat to combine on low speed for 2 minutes.
4. In a separate bowl whisk the double cream, until it forms soft peaks. Add the melted chocolate and beat in. Sift in the cocoa powder and mix well until combined. Add the cream cheese mixture and fold together until everything is fully combined.
5. Add the cheesecake mixture to the nut base tin. Use the back of a spoon to smooth the top (you’ll need to push it down to avoid air bubbles before smoothing).
6. Refrigerate until the cheesecake has set (at least a couple of hours but preferably longer if you can).
7. When you’re ready to serve carefully remove the cheesecake from the tin by standing the tin on an upside down bowl, unclip the spring and then gently push down the sides.
8. Serve topped with sifted cocoa powder or shavings of dark chocolate by running a peeler along the side of the block of chocolate.

NOTES

1. Sweetness - If you're looking for additional sweetness, add another 15g of Sugavida Palmyra Blossom Nectar or 85% / 70% organic chocolate.

2. Double Cream Substitute - We have substituted double cream with 75ml mascarpone and 75ml crème fraîche and it still works wonders.