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!).
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)
- 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)
- 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.
- 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.
- 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.
- Place in the freezer for 2 hours to firm then place in the fridge for 30 minutes.
- With the remaining base mixture, roll into different sized small balls.
- Pop the cheesecake out of the tin then decorate with the berries, balls and drizzle with melted chocolate. Slice up and serve!