Triple Chocolate Cheesecake

Makes one 6-inch cake

 

Crust:

 

1/4 cup finely shredded coconut

1/2 cup organic gluten-free rolled oats, or quinoa flakes

1/4 cup pitted Medjool dates (if not soft, soak them in filtered water first and drain well)

1/8 tsp sea salt

Filling:

 

1 1/2 cups full-fat coconut cream

1 cup plus 2 Tbsp cooked chickpeas

1/4 cup plus 2 Tbsp maple syrup

1 1/2 tsp pure vanilla extract

1/8 tsp sea salt (or to taste)

1/2 cup plus 1 Tbp coconut butter (NOT OIL), warmed to liquid

1/4 cup plus 2 Tbsp cacao butter warmed to liquid (or additional coconut butter if unavailable)

4 Tbsp cacao powder or unsweetened cocoa powder (divided)

2 Tbsp  dark chocolate chips or chocolate chunks

Instructions:

Grease a 6-inch spring form pan and place parchment paper on the bottom.

To prepare the crust, combine all the ingredients in a food processor and process until the mixture resembles crumbs and begins to come together when squeezed; if not, add a few tsp filtered water and pulse again. Press firmly onto the pan's bottom.

In the meantime, make the filling by combining all the ingredients in a high-speed blender or food processor and blending until smooth, excluding the cacao powder and chocolate chips.

Split the filling mixture among three bowls. Refill the blender with one and add one tablespoon of cacao powder to it. Process until smooth. Return the contents to the bowl and reserve.

 

After adding the chocolate chips and the remaining 3 tablespoons of cacao powder to the blender, pour the next dish into it and process until smooth.

 

Spread this mixture over the crust of the pan and freeze for 10 minutes to set.

Once the second layer (which has one tablespoon of cacao powder) has been added to the pan, cover it and freeze for ten minutes.

 

After covering the other layers in the pan with the leftover vanilla filling, add the bacon on top.

Put back in the freezer to set for around 4 hours (or, if you're not in a rush, overnight in the fridge)

 

 

Take out of the freezer, de-mould, and savour!  Cake leftovers should be refrigerated.

 

full-fat coconut milk.  Make sure the can is thick when using a different brand; when cooled, at least two-thirds of it should be quite thick.

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