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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!

INGREDIENTS

Base:

1 cup/150g/5.2 oz macadamias, unsalted

3/4 cup oats (make sure certified gluten free if intolerant)

1 tbsp/7g/0.2 oz cocoa powder

1/4 cup/60g/2 oz unsalted butter

Topping:

1 1/3 cups/250g/8.4 oz sugar free dark chocolate chips, melted

3 cups/750g/1 lb 10 oz cream cheese

2 cups/500g/1 lb sour cream

3 eggs

2/3 cup/120g/4.2 oz Natvia

2 tbsp/14g/0.5 oz cocoa powder

1 tsp vanilla extract

METHOD

  1. Preheat oven to 150°C and line a springform cake tin.
  2. Process macadamias in a food processor, then add butter. Continue to process until the mixture resembles breadcrumbs. Add the oats and cocoa powder and process until combined.
  3. Press the mixture evenly into the bottom of the tin and set aside.
  4. Beat the cream cheese until light and fluffy, add Natvia and sour cream and combine.
  5. Add eggs one by one, scraping down the sides and mixing well between additions.
  6. Add vanilla extract and cocoa powder.
  7. Fold 1/2 cup of the cream cheese mixture into the melted chocolate to lighten it, then fold this into the rest of the cream cheese mixture.
  8. Pour into cake pan and bake for 30-40 minutes until set.
  9. Allow to cool completely before serving.

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