Sacred Earth Chocolate Cheezecake

We made this delicious and decadent Chocolate Cheezecake as part of our Christmas Dinner and it went down an absolute treat. It’s 100% plant-based, refined sugar free, gluten-free and as a bonus, keto friendly too! Packed with healthy fats and bioavailable protein, you can really have your cake and eat it too. We hope you enjoy it as much as we did.

Macros Per Serve: 
Calories: 263.12 kcal Net Carbs: 7.57 grams Protein: 4.8 grams Fat: 22 grams

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Makes 12 serves

Prep Time: 20 minutes
Cook Time: 40 minutes
Total Time: 60 minutes

Ingredients:

Biscuit Base:
150 g almond flour
60 g natvia
150 g almond butter

Chocolate Cheezecake:
250 g cashews soaked for 1 hour and drained
250 g coconut yoghurt
40 g natvia
50 g Amazonia coconut & cacao protein
80 g Sacred Earth
pinch of Himalayan pink salt
1 tsp vanilla extract
1 tbsp psyllium husk powder
300 ml Rebel Kitchen Whole Mylk

Topping:
50 g organic raspberries
50 g organic strawberries
50 g organic blueberries
50 g organic blackberries

Method:

  1. Preheat the oven at 180 degrees Celsius and grease two square baking tins with some melted coconut oil.

  2. In a mixing bowl, combine all ingredients for the biscuit base until incorporated and press into a baking tin.

  3. Blend all ingredients for the cheezecake in a high-speed blender until super smooth and pour over biscuit base. Bake at 180 degrees Celsius for 40 minutes.

  4. Allow cheesecake to cool at room temperature for 1 hour.

  5. Turn out the cheezecake onto a cake tray, top with organic berries and cut into uniform slices.

  6. To serve, pair with a warm cup of sacred earth organic drinking cacao. Set your intentions. Eat mindfully. Enjoy fully. Life is Sacred.

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