| Prep Time | 90 mins |
| Cook Time | 0 mins |
| Passive Time | 30 mins |
| Servings |
serves
|
Ingredients
Base
- ½ cup coconut flour
- ¼ cup cacao powder
- ¼ cup pure maple syrup
- 2 tbsp boiling water
- 2 tbsp olive oil or coconut oil melted
Filling
- 250 g reduced-fat cream cheese
- 250 g reduced-fat ricotta
- 150 g dark chocolate
- 10 g dark chocolate chopped, to serve
Ingredients
Base
Filling
|
|
Instructions
- Line a deep 20cm springform cake tin with baking paper.
- Combine all base ingredients and mix thoroughly. Press into prepared tin and refrigerate until firm.
- Combine cream cheese and ricotta, and beat until smooth and creamy. Separate mixture into 2 bowls.
- Melt 50g of the dark chocolate, add toone half of the cream cheese mixture and beat to combine. Spread over base.
- Melt remaining 100g of dark chocolate, add to second half of the cream cheese mixture and beat to combine. Spread over top of cheesecake.
- Refrigerate until set. Sprinkle with chopped chocolate to serve.
Recipe Notes
Calories per serve: 200
Nutrition info: Fat: 12.3g Saturated Fat: 7.6g Carbohydrate: 14.8g Protein: 6.1g Sugar: 9.9g Fibre: 2g