Mocha cheesecake with a walnut and cinnamon base (refined carbohydrate free)

Mocha cheesecakeI love mocha flavoured desserts, however, I cannot consume caffeine after about 3pm without having disturbed sleep. So when I came across a bottle of coffee extract, an ingredient I had not used before, I knew what I would be making for dessert on the weekend.

Coffee extractThe walnut and cinnamon base worked well the mocha flavour. This cheesecake is made with no refined carbohydrates, is high in dietary fibre thanks to the walnuts and coconut flour, is a source of protein, is sweetened only with stevia and is far lower in calories compared to a traditional cheesecake.

This morning I went on a 2-hour trail run so naturally I was looking for food when I arrived back home. So I made a Berry coconut topping by processing 1/3 of a cup of frozen blueberries, 4 strawberries, ½ cup of coconut milk and a teaspoon of stevia and poured half of it over a big piece of Mocha cheesecake for a satisfying and delicious whole foods breakfast.

Mocha cheesecake 2Mocha cheesecake with a walnut and cinnamon base

Ingredients

Walnut and cinnamon base

3/4 cup walnuts

½ cup coconut flour

1 tablespoon stevia

½ teaspoon cinnamon

½ cup coconut milk

Mocha cheesecake

1 250 gram tub of light cream cheese

½ cup Greek yoghurt

3 tablespoons cocoa powder

1 ½ teaspoons coffee extract

2 tablespoons stevia

2 tablespoons coconut flour

1 egg

Utensils

Measuring cups and spoons

Food processor

Mixing bowl

Spoon

20cm x 20cm baking tray

Baking paper

Method

  • Preheat the oven to 160°C.
  • For the base add the walnuts to the food processor and process until the walnuts resemble the texture of coarse crumbs. Tip the processed walnuts into a mixing bowl.
  • Add the coconut flour, stevia and cinnamon and mix well to combine. Add in the coconut milk and stir it through until a dough-like texture forms. Press the base evenly into the 20cm x 20cm baking tray lined with baking paper using wet hands. Bake the base for 15 minutes at 160°C then remove from the oven.
  • For the Mocha cheesecake, add all the ingredients to a food processor and process until a smooth, even consistency is achieved. Pour the cheesecake mixture over the base, smooth it out evenly with the back of a spoon and bake for about 35 minutes or until the cheesecake is firm (do not let it start to crack).
  • Remove the cheesecake from the oven and allow it to cool before removing it from the baking tray using the baking paper as handles. Place the cheesecake on a plate in the fridge and allow it to chill before slicing and serving.

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