Nutty Dark Chocolate and Strawberry Chia Jam Cheesecake
Ingredients
The Nutty Base
-
2
cups
pitted medjool dates, soaked in warm water for 5 minutes
-
1
cup
raw almonds
-
1
cup
raw walnuts
-
1
tbsp
rice malt syrup
-
2
tbsp
cacao powder
The Chocolatey Cheesecake
-
3
cups
raw cashews
-
½
cup
unsweetened coconut milk from carton
-
½
cup
light coconut milk from can
-
2
tsp
vanilla extract
-
100
grams
Vanini Ciocoolato, melted
Chia Jam
-
4
cups
frozen strawberries
-
1
tbsp
coconut sugar
-
3
tbsp
chia seeds
Garnishes
-
to taste
fresh strawberries
-
to taste
dark chocolate shavings
-
to taste
fresh mint
Instructions
- Prepare a 9-inch spring pan by lining the base with parchment paper.
- Blend the nut base ingredients in a food processor until well combined and a large ball forms.
- Flatten the nut mixture into the prepared pan and freeze it.
- Blend the cheesecake ingredients in a high-speed blender until smooth, then pour over the nut base.
- Freeze the cheesecake for at least 3 hours, preferably overnight.
- To make the chia jam, combine the jam ingredients in a skillet, bring to a boil, then simmer for 30 minutes while stirring.
- Mash the strawberries with a fork to achieve a jam consistency, let cool, then mix in the chia seeds.
- Spread the chia jam over the cheesecake once it's warm enough not to melt it.
- Garnish with fresh strawberries, chocolate shavings, and mint before serving.
Nutrition Facts (estimated)
Servings
1
Calories
250
Total fat
15g
Total carbohydrates
30g
Total protein
5g
Sodium
20mg
Cholesterol
0mg
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