Name: Blackcurrant 'Cheese'cake
Ingredients: 150g ground almonds; 3 tbsp cashew butter; 60g coconut oil, melted; 250g cashews, soaked in warm water for 4 hours then rinsed; 100g blackcurrant purée; 100g xylitol, powdered; 2 tsp vanilla extract; Extra water as needed to blend (about 50-80g); 150g cocoa butter, melted over a bain-marie; 150g blackcurrants

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Low Glycemic

Blackcurrant 'Cheese'cake

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Servings: 8 servings

Course: Desserts & Treats

Ingredients Method

Ingredients

150g ground almonds
3 tbsp cashew butter
60g coconut oil, melted

250g cashews, soaked in warm water for 4 hours then rinsed
100g blackcurrant purée
100g xylitol, powdered
2 tsp vanilla extract
Extra water as needed to blend (about 50-80g)
150g cocoa butter, melted over a bain-marie
150g blackcurrants

Method

Grease and line a 23x23cm square cake tin.
Combine the base ingredients and press into the lined tin.
Bake for 8-10 minutes until golden.
Cool before topping.
Blend the cashews, blackcurrant purée, vanilla and xylitol on high speed in a powerful blender until completely smooth, scraping down the sides halfway through to make sure there are no lumps remaining. Be careful not to add too much extra water, just enough for the mixture to blend properly.
With the blender still running, stream in the cocoa butter and blend until fully incorporated.
Fold through the blackcurrants and spread evenly over the cheesecake base.
Freeze until firm.
Cut into 8 fingers and decorate with fresh berries.