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Proudly Australian

Chocolate Chickpea Cheesecake

You can find more sugar-free recipes like this one and more over on our blog or check out Natvia's archive of dessert videos over at Healthy Treats!

Serves  6-8

Ingredients

Base: 1 cup/110g/3.8 oz dates 1 cup/125g/4.2 oz hazelnuts Chocolate Cream: 1 1/2 cups/400g/14 oz cooked chickpeas 2 tbsp/14g/0.4 oz unsweetened cocoa 1 tbsp/20ml/0.7 oz coffee 1/2 cup/125g/4.2 oz yoghurt (vegan if desired) 1/4 cup/45g/1.5 oz Natvia or more to taste To top: 70% dark chocolate, melted, to drizzle (sugar free if desired) Fresh strawberries and other berries

Method

  1. Using a food processor, place hazelnuts in a food processor and pulse until they have been crushed.
  2. Add the dates and process until the mixture comes together. Add some water if the mixture is too dry.
  3. Line your 6 inch cake tin with some baking paper (which will assist removing once done) and press down your base with your hands until it is evenly placed.
  4. Transfer this cake tin into the freezer to set as you prepare your chocolate cheesecake filling.
  5. Add your boiled chickpeas into a food processor, process until fine and have a slight purée-like texture.
  6. Then add the remaining ingredients and pulse until they have all combined well.
  7. Add this chocolate cream filling over your base and transfer into the freezer again until it sets completely.
  8. Freeze your cake for 4-5 hours, and allow your cake to thaw 10-15 minutes prior to serving.
  9. Drizzle with dark chocolate and decorate with fresh berries to top.
No nutritional info supplied
AFTERNOON TEA, CAKES, CHEESECAKE, CHOCOLATE, COLD DESSERTS, DAIRY FREE, GLUTEN FREE, HAZELNUT, RAW/NO BAKE, VEGAN

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