You absolutely never know quite how a recipe is going to turn out until you try it…. I actually read through this one and a few things stuck out as being odd – like the quantities for the ingredients being tiny and I wondered how on earth this could fill a springform pan…
The picture that came with the Nut Free Mint Cheesecake recipe (note I added slice as there is no way what turned out looks anything like a cheesecake) was a lovely high round cheesecake with a vibrant green colouring that holds it’s form… ummm… nothing like the flat brownish, gooey slice that turned out!
Despite this recipe looking like a total disaster… the flavours in this recipe are SPOT ON – tastes great… So I’m going to try this one again at a later date and ‘tweak’ it…
Anyway – the recipe as per the flat slice photos is as follows – if you do decide to make this I recommend 3 things: 1) make it up in a small 12cm container lined with glad bake so you can lift out; 2) double the amount of cacao butter in the filling; and 3) add 1 Tbsp. of lecithin to the filling when processing the coconut and flavourings.
For the base:
Combine in a food processor…
1/2 cup desiccated coconut
1/4 cup dehydrated buckwheat (soak for 3-4 hours – then dehydrate for an hour or two until dry)
2 Tbsp. cacao powder
1/3 cup pitted dates
1 Tbsp. cacao nibs
1/4 Tsp. vanilla
1 or 2 Tsp. water (only if required after processing ingredients)
Press the mixture into the pan of choice ( I recommend a small 12 cm square container)
For the filling:
1/4 cup coconut water
3/4 cup coconut flesh
1/4 cup packed fresh mint leaves
1 1/2 Tbsp. agave nectar
1/2 Tsp. vanilla
1 Tsp. peppermint extract – or 4-5 drop peppermint essential oil
1/3 cup melted coconut oil
3 Tbsp. melted cacao butter (I recommend doubling this)
1 Tbsp. cacao nibs
*add 1 Tbsp lecithin (extracted soy beans) (I recommend this as it really helps to combine the fats with the coconut water and flesh for a smoother texture)
Blend together in a blender the coconut water, coconut flesh, mint, agave, vanilla and peppermint (*and lecithin) until smooth.
Drizzle in the melted coconut and cacao butter and process until well combined.
Add the cacao nibs and pulse (these add a lovely crunch through -so don’t over process).
Pour the filling over the base and place in the freezer for 3-4 hours to set.
Cut while frozen – with any luck it won’t be runny when defrosted like mine was!
Good Luck and stay posted for my new and improved recipe 🙂