Chocolate 'No Cheese' Cheesecake

Friday, 9 March 2018

Makes six individual deserts:

Base ingredients (can be made a day in advance):

150g hazelnuts
5 tablespoons pumpkin seeds
4 pieces ginger in syrup (you can make your own using Agave syrup several days in advance)
5-6 tablespoons Maple syrup


Put all ingredients in a blender and zap together to form a lumpy dough.

Remove and press down into a non-stick baking tin, then place in the middle of the oven (180-190 degrees) for 10 -15 mins until lightly golden.

Remove from oven and cool. Whilst still warm slip a knife round the edges to make extraction easier.
Once cool enough to handle, remove from the tin. These can be then stored in an airtight container or made in advance.

The Chocolate top:

50g Chestnut puree
4 ripe avocados
5-6 tablespoons (depending on taste preference) raw premium quality cocoa powder
The zest and juice of two limes
Maple syrup to sweeten

Put everything in the blender except the lime zest from one of the limes and zap to a smooth paste. Add maple syrup if it requires sweetening (remember the base is quite sweet so you want the chocolate to be less so to balance things out!)

This can now be refrigerated for a few hours if required.

When constructing put the sides back around the bases and dollop the chocolate onto the nutty bases, smooth the top with the back of a spoon then gently lift off the sides. Place on a plate and decorate with the lime zest.

Serve with fresh raspberries or a raspberry coulis.