Clean Chocolate & Almond Cheesecake

I’m a bit excited about this recipe…It really is one of my all-time favourites. Honestly, that first mouthful is just foodgasmic. I made this for my girlies and of course, we all went back for seconds and polished it off – I’ll definitely be making it again!

Another of those ‘tastes far too naughty to be healthy’ recipes, I urge you to give this a go if you’re craving chocolate but don’t want to eat the bad shit. Get your chocolate fix the cleaner (but still very enjoyable!) way with this stunning dessert!

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Ingredients:
For the base –

  • 4 tablespoons rolled oats (Mornflake)
  • 1 scoop vanilla protein powder
  • 2 tablespoons almond flour (Sukrin)
  • 1 tablespoon almond butter (Pip & Nut)
  • 2 tablespoons date nectar (Beloved)
  • 1 tablespoons coconut oil (Lucy Bee)

Heat the coconut oil, date nectar and almond butter in a pan, then remove from the heat and stir in the protein powder, almond flour and oats, mixing well until it sticks together. Press into a 20cm loose-bottomed cake tin, making sure it covers the base and is evenly spread.

For the topping –

  • 2 cups cooked butternut squash, pumpkin or sweet potato chunks
  • 1 x can full-fat coconut milk, left in the fridge for a few days beforehand
  • 1 scoop chocolate protein powder
  • 2 tablespoons cacao powder (Kaizen Living)
  • 2 tablespoons stevia (Truvia)
  • 1 teaspoon vanilla extract
  • 1 teaspoon lucuma powder (optional)
  • 1 teaspoon ground cinnamon

Open the coconut milk can – the cream should have separated from the liquid. Scrape this out (you should have about 3 tablespoons) and place in a blender along with the rest of the ingredients and whizz up until thick and smooth.

Pour this over the base and place in the freezer for at least 6 hours.

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[OPTIONAL] For the pear & pomegranate topping –

  • 1 large pear, skin on and thinly sliced
  • 4 tablespoons pomegranate seeds
  • 1 tablespoons date nectar
  • Β½ teaspoon cinnamon
  • Flaked almonds

Heat the date nectar in a non-stick pan and stir in the pear slices to coat. Add the cinnamon and cook on a medium-high heat for about 5 minutes, until they start to soften. Stir in the pomegranate seeds and cook for a further minute, then remove from the heat and leave to cool. Keep in the fridge until needed.

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When you’re ready to serve, remove the cheesecake from the freezer at least 10-15 minutes beforehand to defrost a little. Remove from the tin, arrange the pear slices and pomegranate seeds on top and sprinkle with flaked almonds. Now slice up and serve!

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