Triple Chocolate Cheesecake

I think my love for all things chocolate might have something to do with not being allowed to eat it for so long. At about 4 years of age I was diagnosed (are you diagnosed with these things?) with allergies to both milk and soy. Back then I thought it was the end of the world, and whilst my sisters ate chocolate I munched my way through packets of extra strong mints.

That is probably why this triple chocolate cheesecake is arguably my favourite creation ever: it feels SO decadent. And yet despite this, it’s so full of goodness. The base contains buckwheat groats (actually a seed despite what its name suggests), which is a complete protein and a good source of fibre and b vitamins. The gooey centre uses dates, which are full of iron and essential minerals, and also cashews, a good source of protein, copper and zinc. And then there’s the topping and the main ingredient: chocolate. Chocolate is high in antioxidants, iron, magnesium, vitamin c, zinc… and a great natural mood enhancer – all the more reason to keep on eating it!

Ingredients:

Base:

½ cup raw buckwheat groats

¾ cup oats

1 heaped tbsp cacao

¼ cup maple syrup

¼ cup cashew butter

1 tsp vanilla extract

Centre:

1 cup dates

¼ cup cashews

1 tbsp cacao

1 tbsp coconut oil (melted)

¼ cup water

1 tsp vanilla extract

Topping:

½ cup dark chocolate chunks

½ cup coconut milk

Method:

Begin by lining a small cake tin with either cling film or grease-proof paper.

To create the base, combine the buckwheat, oats and cacao in a large bowl.

 In a smaller bowl whisk the syrup, cashew butter and vanilla until smooth.

Pour into the dry ingredients and mix with a fork until everything is coated.

Press into the bottom of the tin. (A great way to do this is either with a slightly wet spoon or hands).

Put to one side.

To create the centre, simply place all the ingredients into a blender and blitz. This will take some time but eventually it will become a smooth paste. You may need to stop the blender occasionally to scrap down the sides or to add a splash more water. The mix should be thick and creamy.

Once smooth pour on top of the base. Even out and then pop into the freezer to set.

Finally create the top layer. Place the chocolate in a glass or stainless steel bowl over a small saucepan over boiling water. Once the chocolate has melted add in the coconut milk and stir well until smooth.

Take the cheesecake out of the freezer and pour the chocolate on top. Spreading out evenly to create the final layer.

Pop back in the freezer for at least 4 hours to set.

I like to store the cheesecake in slices in a Tupperware in the freezer, as it will keep for a couple of weeks (not that you will be able to resist eating the whole thing that long). Just move the cheesecake into the fridge for about an hour before serving so it can defrost slightly.