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Chocolate Chilli Cheesecake




Base

2 cups shredded coconut

1/2 cup prunes, roughly chopped

1 tbsp psyllium husk

1/4 cups cacao nib

1/3 cup chia seeds

3 tbsp cacao powder

2 tbsp water

1 tbsp honey

1 cardamom pod, smashed and ground

1/4 tsp salt


Filling

1 cup raw cashew nuts

1/2 cup cacao powder

1/2 cup maple syrup

1/4 tsp salt

1 tsp of cayenne pepper

1/2 cup water

100g cacao butter, melted from heat


  1. Combine all the base ingredients in a food processor and pulse until well combined

  2. Line a 20cm round springform tin with greaseproof paper and evenly spread the base mixture into the tin. Refrigerate until the filling is ready

  3. To make the filling, combine all ingredients (except cacao butter) in a high speed blender and pulse until combined. Add the cacao butter by drizzling it in while the blender is still running on a low speed. Do not over-blend.

  4. Pour over the base and refrigerate until set.




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