Chocolate Cheesecake Recipe by Rosanna Davison
I made this rich, decadent and creamy chocolate cheesecake recipe for my family on Christmas Day last year and it was a huge hit. It tastes just like the real thing, but uses healthier ingredients, free from refined sugar, gluten and dairy. It’s so easy to make and keeps very well in the fridge.
For the base
– 150g dates, pitted and soaked for 20 minutes in hot water to soften
– 100g raw unsalted pecans
– 2 tbsp unsweetened desiccated coconut
– 2 tbsp smooth or crunchy almond butter
– 1 tbsp coconut oil, melted
– 2 tsp vanilla extract or powder
For the cheesecake recipe
– 2 x 400ml tins of full-fat coconut milk, chilled overnight in the fridge
– 6 tbsp raw cacao powder or unsweetened dark cocoa powder
– 6 tbsp pure maple syrup or honey
– 3 tsp vanilla extract or powder
– ½ ripe avocado, halved and stoned
– 1 tbsp coconut oil, melted
– 1–2 tbsp unsweetened almond milk, to blend
– 70g mixed fresh berries, to decorate
1. To make the base, place the soaked and drained dates, pecans, desiccated coconut, almond butter, melted coconut oil and vanilla in a food processor fitted with an S blade. Process for 2–3 minutes, until a thick, sticky dough has formed.
2. Press the base mixture into the bottom of a 20cm circular springform tin or silicone cake pan, ensuring the top is smooth and even.
3. To make the cheesecake filling, carefully open the tins of coconut milk without shaking them.The coconut cream should have separated from the coconut water and set in the fridge. Spoon out 6 tablespoons of thick coconut cream into a blender or food processor.
4. Add the cacao powder, maple syrup, vanilla, avocado and melted coconut oil. Blend into a smooth, thick mixture, using a dash of almond milk to help it blend if needed.
5. Pour the cheesecake filling on top of the prepared base and smooth the top with a spatula to ensure it’s even. 6. Place the cheesecake into the freezer to set for 30–45 minutes, then remove from the freezer, top with fresh berries, slice into pieces and serve chilled.
7. The cheesecake can be stored in an airtight container in the fridge for three or four days.
RECIPE FROM EAT YOURSELF FIT BY ROSANNA DAVISON
[/su_note]Rosanna Davison is a model and nutritional therapist. She leapt to international prominence at the age of 19 when she was crowned Miss World 2003. In the years since earning that accolade, she has established herself as one of Ireland’s most recognisable media personalities. Her website, RosannaDavisonNutrition.com, has grown rapidly since its launch in March last year. Rosanna’s debut release, Eat Yourself Beautiful, was a No. 1 bestseller.
Following on from the success of Eat Yourself Beautiful, Rosanna Dis back to help you get fighting fit, fast! With over 100 powerful recipes that complement and enhance your fitness routine, a sample diet, exercise plans and tricks to keep you motivated, Eat Yourself Fit has everything you need to look and feel your very best.
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