Whilst not really low in calories, these salted tahini caramel chocolate cheesecake slices are sugar-free and full of protein and calcium. Add a little sweetener to the filling if you want a more classically sweet dessert.
Have This!
Base:
- Three ounces dates, roughly chopped
- A tablespoon mixed seeds
- One tablespoon tahini
- One tablespoon cocoa powder, plus extra to dust
Filling:
- two ounces cashew nuts, soaked for at least an hour
- Seven dates pitted and soaked for at least an hour
- Two tablespoons almond milk
- One tablespoon tahini
- One-fourth teaspoon vanilla extract
- Pinch of ground sea salt
Topping:
- Two ounces dairy-free milk chocolate
- One tablespoon coconut oil
Do This!
Base:
- Add all of the ingredients together into a high-powered food processor and blend until combined.
Filling:
- In a food processor, blend all of the filling ingredients together into a thick and creamy mixture.
- Scoop out over the base, smooth out the top, and place in the freezer.
Topping:
- Whilst the filling is in the freezer, melt the chocolate and coconut oil over a bain-marie, stirring well.
- Once smooth and fully melted, remove from the heat and pour over the cheesecake filling and return to the freezer.
- Freeze for at least ten minutes to allow the topping to set fully.
- When you are ready to serve, remove from the freezer and container.
- Allow to defrost for around ten minutes, then using a very sharp knife, cut into two slices
