I made healthy chocolate cookie dough cheesecakes especially for World Chocolate Day. These cheesecakes are vegan, gluten free, raw and sugar free.
I think the recipe still needs some tweaking, but I’ll share the recipe as it is so far with you, just because it’s Chocolate Day and I want to show you that chocolate doesn’t have to be unhealthy.
40g rolled oats
40g buckwheat flower
2 tbs peanut butter
2 tbs cacaoIf you don’t have the juicy medjoul dates, you can use regular ones soaked in water for about 30 minutes.Put the oats, buckwheat flour and dates in a food processor and pulse until mixed. Add the peanut butter mix again shortly until it formed a sticky dough.
Cover the bottoms of 6 muffin tins with the cookie dough. Put in the fridge while you make the chocolate layer.
Clean your food processor and mix the remaining ingredients together. Spoon them on top of the cookie dough layers and leave to set in the fridge for about 2 hours.What I’ll probably do next time is to add a tablespoon of coconut oil to the cookie dough layer so it’ll stick together better. And the chocolate layer was very tasty, but wasn’t quite set. Maybe next time I can add some agar, this works as a (vegan) gelatin.
If you have any tips or ideas, please let me know!