So I posted this one a while back on IG and was just waiting to make it again to tweak the recipe a bit and here it is – perfection! In my mind and taste buds anyway!
Dairy free and with a base ingredient of veges but the smooth taste of chocolate – bring it to me now!
Sweet Potato Choc Cheezecake
1 cup raw macadamia nuts
1 TBS Rice malt syrup
1 tsp vanilla extract
1 cup coconut cream (chill can overnight in the fridge – use only solid part)
1 cup baked sweet potato
2 TBS rice malt syrup
2 TBS Cacao*
1 TBS grass fed gelatin
1 TBS vanilla extract
(*Note these days I use half carob and half cacao. If you’d like to know why – see this post. )
Bake the sweet potato with skin on until knife goes through the middle.
(It depends on the size of it and if you cut it up, but for me it’s about a hour on 220 C. I don’t peel the sweet potato beforehand. I just shove it all in, as it’s much easier to remove the skin once cooked and cooled. If you can remember to do it, it’s easier to bake and cool the night before. Just a note, don’t steam or boil it as too much moisture gets in the potato and it ruins the recipe.)
Whiz macadamia nuts in a food processor until it turns basically into a paste. Scrape from sides a few times and then add all the rest of the ingredients. Whiz until well combined but not so long so that it all separates!
Press into a paper lined baking tin – or whatever you are using to make the cheesecake in. Little individual serves are fine or a larger cake tin – all turns out the same. Bake on 220C for approx 5 mins. Just until slightly browned. Pull out of the oven and leave to cool
Whizz coconut cream in a food processor until peaks are starting to form. Slowly sprinkle in gelatin.
Then cut your sweet potato into small pieces and add them in one at a time. Then follow with the rest of the ingredients until well combined.
Pour into the cooked base, which has now cooled
Chill in the fridge for 2 hours or overnight. Slice and enjoy!
So it’s ‘cheeze’ because it has the texture of a chilled cheesecake but without any actual cheese or dairy in it. I love that this uses a vegetable as the main ingredient as most non-dairy cheesecakes are all cashews. Cashews are fine if you are sprinkling a few on your green curry but whole dishes made out of them are venturing into the too many PUFAs category and our attempts to be healthy are backfiring terribly.
Anyhoo, enjoy the vege smuggling in this one and let me know if you make it, I always love to see!
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