Chocolate Berry Cheesecake

This delicious indulgent dessert is made from a rich chocolate ‘flapjack’ base which doubles as energy balls to decorate, and is topped with a creamy, high protein chocolate layer to complete this decadent treat. An easy no-bake recipe, this type of ‘cheesecake’ is one of my favourite things to whizz up and keep in the fridge for when chocolate + dessert is needed (but you’re wanting something a little healthier!).

Ingredients:

For the base –

  • 150g dates, prunes, figs or a mixture – soaked in boiling water for 10 minutes (I used Whitworths)
  • 150g oats (I used Mornflake)
  • 3 tablespoons cocoa powder (I used Bioglan)
  • 3 tablespoons Linwoods Milled Hemp Seeds with Mulberries
  • 3 tablespoons chia seeds (I used The Chia Co)
  • 3 tablespoons maple syrup or honey (I used Pure Maple)
  • 3 tablespoons nut butter (I used Pip & Nut)
  • 1 teaspoon cinnamon
  • [½ teaspoon salted caramel extract, optional]
  • Pinch of salt

For the filling – 

  • 1 x can chickpeas or butter beans, drained and rinsed
  • 60g sweetener (I used Natvia)
  • 40g cocoa or cacao powder
  • 3 tablespoons maple syrup
  • 3 tablespoons almond butter
  • 2 tablespoons coconut oil, melted (I used Buy Wholefoods Online)
  • 3 tablespoons almond milk 
  • 1 teaspoon vanilla extract

To decorate –

  • Energy balls
  • Mixed berries
  • Edible petals (I used Polly’s Petals)
  • Drizzled melted dark chocolate (I used Montezuma’s)

Get making!

  1. Place the drained dried fruit in a blender or food processor (I use my Ninja Kitchen) with 2 tablespoons of the water and blend until mostly smooth.
  2. Add in the other ingredients and pulse well a few times until the mixture comes together. Save about ¼ of the mixture and press the rest into a 20cm loose bottomed cake tin then chill in the fridge.
  3. Next clean out the food processor then add the filling ingredients and blend until quite thick and smooth. Spread this over the base in an even layer.
  4. Place in the freezer for 2 hours to firm then place in the fridge for 30 minutes.
  5. With the remaining base mixture, roll into different sized small balls. 
  6. Pop the cheesecake out of the tin then decorate with the berries, balls and drizzle with melted chocolate. Slice up and serve!