Nut Butter Bites on Baked Cheesecake
For my birthday last week I wanted to create a low allergy cake that was so tasty it would knock the guests socks off!
I know, I know…baking my own cake for my birthday! But you know what? Being able to make my own cake, means I could bake a cake without the sugar and processed flour of store bought cakes.
Meet my Chocolate Cheesecake.
Just add nut butter bites and voila…picture perfect, scrumptious cake!
- 1 Cup Raw Ground pecans
- 1 Cup Almond Meal or almonds ground
- 1 TB Almond Butter (or any nut butter)
- 1/4 Cup Cacao Powder
- 1 TB Honey
- 1/8 Cup Salt
- 6 TB Butter or Coconut oil
- 500g Full Fat Cream Cheese (at room temperature)
- 1 Cup Full Fat Greek yoghurt
- 4 Free Range Eggs
- 5 TB Coconut Sugar (more if you like it sweeter)
- 1 Cup Almond Butter, slightly softened
- 100g Block Dark 85%+ Dark Chocolate (I used Lindt), Melted
- 1/2 Cup Coconut oil (melted)
- 1 teaspoon Salt
- 1/3 Cup Honey
- Dark chocolate 85%+ (melted) for drizzling
- 1. Preheat oven to 180. Place nuts in a food processor and process until ground
- 2. Add almond butter, cacao, honey, salt, and melted butter and process again
- 3. Press into the base of a 8 inch spring-form pan
- 4. Bake for 15-20mins until slightly browned but not wet in the centre (it will slightly firm up as it cools). Remove from oven and set aside to cool.
- 1. Reset the oven to 110-120 C
- 2. In your bench mixer cream the cream cheese, yoghurt and coconut palm sugar together until light and fluffy.
- 3. Add your eggs to the mixture, one at a time
- 4. Once your base has cooled, pour the cheesecake mixture on top and place in the oven to bake for approximately an hour.
- 5. At the one hour mark, check the cheesecake by giving it a little wobble. If the centre has just set, then you know its time for the next step. If it still wobbles, let if go for another 5 minutes and check again, repeating until its set.
- 6. Once the centre has just set, turn off the oven leaving the cake inside and leave the door slightly open to let the cake cool gently
- 7. After 30mins, remove the cake and set aside to cool.
- 8. Once it has cooled, continue with the assembly.
- 1. Put the nut butter, coconut, honey, salt and vanilla in a processor and mix.
- 2. Add nut butter mixture into each muffin hole filling 1/2 to 2/3 full, and pour melted chocolate on the top of each the remaining way.
- 3. Place in the freezer for 10 minutes to set.
- 4. Pop out of moulds - they should come out easily. If they don't, let them sit for a few minutes.
- 1. Once the cheesecake has cooled, place nut butter bites randomly across the centre and drizzle with remaining dark chocolate for decoration.