Tuesday, 15 April 2008

Mint Chocolate Cheesecake

2 cups buckwheaties (dehydrated buckwheat sprouts)
3/4 cup coconut oil
pinch sea salt
2 tsp lucuma or mesquite meal
squirt agave syrup

Melt the coconut oil in a pot by swirling it just above the flame until melted. Don't let it sizzle or burn.
Put all the dry ingredients into the food processor. Turn it on and pour in the coconut oil. Add a little agave to help it bind. You will have a loosely held together crumble mix. Press into a pie case and smooth out. Sit in the fridge.

1 cup mixed dates and apricots
1 cup mixed coconut and sunflower seeds
2 tsp cacao
1 tsp agave or honey
1 drop mint essence

Soak the fruit in warm water for a few minutes to soften.
Put the dry ingredients into the food processor. Drop in the fruit and add a little honey or agave to bring it together. Roll out the 'fudge' mixture into a circle to fit over your biscuit base. You may only need to use half of the mixture. You can make fudge balls with the leftovers!


1/2 cup cacao butter, grated
1 tablespoon coconut oil
1/2 cup cacao powder
2 tablespoons mesquite or carob or lucuma

Make a bain marie (sit a glass bowl in a pan of simmering water so that the glass bowl is held by the sides but does not touch the water) and melt the butters. Stir in the cacao powder and mesquite or carob or lucuma. Check for sweetness, add a little agave if you like but I like the chocolate topping to be a little bitter as the rest of the cheesecake is quite sweet.

Pour the melted chocolate over the pie filling and let it set in the freezer for about 20 minutes. Then, you can transfer the pie to the fridge as you don't want the base and filling to freeze solid.

Great for a special occasion. Enjoy!

Ps, Alternatively, you can add the mint essence to the chocolate topping as opposed to the filling.