Description
These charming individual chocolate cheesecakes are made with all-natural ingredients and are completely butter-free, egg-free, and refined white sugar-free, served in delightful jam jars.
Ingredients
Units
Scale
For the base
- 1/4 cup (60 ml) plain wholemeal flour
- 1/4 cup (60 ml) buckwheat flour
- 1/2 cup (120 ml) brazil nuts, ground
- 1 1/2 tbsp macadamia oil
- 3 tbsp pure maple syrup - organic if possible
- 1/2 tbsp cold water
- Sea salt
For the pudding
- 300g silken tofu, drained in a fine sieve for at least 20 minutes
- 1/4 cup (60 ml) pure maple syrup
- 1 1/2 tbsp almond butter
- 60g dark chocolate, melted
- 2 tbsp cacao powder - or good quality cocoa
- Zest of half an orange
- 1 tbsp arrowroot
- Sea salt
For the candied orange rind
- Thinly peeled rind of 1/2 an orange
- 3 tbsp caster sugar
- 1 1/2 tbsp water
- 1/3 cup (80 ml) plain yoghurt
- 1/2 tsp vanilla extract
Instructions
- Preheat your oven to 180°C (350°F). Prepare two ramekins or ovenproof dishes, or use two old jam jars.
- For the base, combine the wholemeal flour, buckwheat flour, ground brazil nuts, macadamia oil, maple syrup, cold water, and a pinch of sea salt in a food processor. Process until the mixture resembles wet sand.
- Press the base mixture evenly into the bottom of each ramekin or jar. Bake in the preheated oven for 10 minutes, then remove and let cool.
- For the chocolate filling, blend the silken tofu, cocoa powder, maple syrup, and vanilla extract in a blender until smooth. Stir in the melted dark chocolate until fully incorporated.
- Divide the chocolate mixture evenly between the two jars, smoothing the tops with a spoon.
- Return the jars to the oven and bake for an additional 30 minutes, or until the tops are set and slightly firm to the touch.
- Allow the cheesecakes to cool to room temperature, then refrigerate for at least 2 hours to set completely.
- Before serving, top each cheesecake with a dollop of vanilla yoghurt and a sprinkle of candied orange peel.
Notes
- These cheesecakes can be stored in the refrigerator for up to 3 days.
- Use organic maple syrup for the best flavor.
- You can substitute the brazil nuts with almonds if desired.
- Ensure the chocolate is fully melted before mixing it into the filling for a smooth texture.
- Prep Time: 10 minutes
- Cook Time: 40 minutes
- Category: Chocolate
- Cuisine: Australian
Nutrition
- Serving Size: 1 jar
- Calories: 350
- Sugar: 20
- Sodium: 150
- Fat: 18
- Carbohydrates: 45
- Fiber: 5
- Protein: 8
- Cholesterol: 0