cheesecake with rhubarb
- 100g shredded coconut
- 100g finely chopped nuts of your choice – I used brazil nuts
- 150g Almond or hazelnut meal
- 3-5 tablespoons melted butter or coconut oil
- A little organic (pink or grey) sea salt
Ingredients – filling
- 2 x 250ish gram tubs of organic cream cheese
- Plain natural yoghurt, sheep or goats is my favourite
- 1/2 teaspoon stevia
- 1/4 cup of full-fat coconut milk
- A dash of vanilla essence
- 2 eggs
*To make the filling chocolate, add 1 tablespoon of raw cacao. You could also add orange or peppermint essence
Method – base
Mix all ingredients, adding more butter if needed. Pat firmly into a medium cake tin and bake at a moderate temperature for 8-10 minutes.
Method – filling
Make sure ingredients are all at room temp first. Mix in a large bowl. You could use a stick blender on low, although I used my hands!
Spoon onto partially-cooked base. You could add some berries or pieces of dark chocolate into the top before cooking. Bake at a moderate temperature for 25-30 minutes. Once cooked, allow to cool and then set in the fridge for at least an hour, otherwise it just doesn’t taste right.
If you are super-keen you can set it in the freezer! Serve as is, or with baked rhubarb on top for added deliciousness!
Did you know?
A high-fat and no-sugar treat such as this one is PERFECT for busting hunger or sweet cravings. The thing I love about this recipe is that it is incredibly indulgent and I definitely feel as though I’m having dessert, yet I can only manage such a small piece and afterwards I feel completely full and satiated. When I have an after dinner or day-time treat like dark chocolate, even 85%, the small amount of sugar means I often still think about eating something further.
If you also struggle with cravings from time to time, try a full-fat and fat-only snack to get you over it! A teaspoon of coconut oil or cream is very effective for this if you have no Woman Incredible cheesecake on hand!