Sugar-Free Chocolate Cheesecake

Ingredients

• Oats5 tablespoon (50 g)
• Medjool Dates4 count (180 g)
• Cocoa Powder1 tablespoon (14 g)
• Almond1 tablespoon (14 g)
• Pecans4 half (16 g)
• Agave Syrup2 teaspoon (12 g)
• Salt1 pinch (1 g)
• Tahini2 tablespoon (20 g)
• Yogurt1.5 cup (360 g)
• Dark Chocolate with 70-85% Cacao1 tablet (100 g)
• Cream1/2 cup (100 ml)
• Unflavored Gelatin1 teaspoon (3 g)
• Stevia5 packet (5 g)

Instructions

1. 1

   Step 1

   For the base, remove the pits from the dates and soak them in hot water for 5 minutes. Mix the oats, almonds, pecans, cocoa powder, half of the agave honey, tahini and pinch of salt.

2. 2

   Step 2

   Place the mixture in a mold and refrigerate for 15 minutes.

3. 3

   Step 3

   Mix all the other ingredients in a blender (yogurt, vanilla extract and stevia), except the gelatin, but first mix with 4 tablespoons of boiling water and add with the other ingredients.

4. 4

   Step 4

   Add the mixture in the mold where the base is and place it in the refrigerator for about 2 hours.

5. 5

   Step 5

   Heat the cream and add the chocolate pieces.

6. 6

   Step 6

   To the previous mixture, add 1 teaspoon of agave honey and sweetener to taste.

7. 7

   Step 7

   When the previous mixture is a little warmer/cooler, put it in a piping bag. Then place it on top of the cooled mold and refrigerate again for 30 minutes. Enjoy.

Diet and Allergen Guide

Meal Prep and Storage

Make it easier to prep ahead

Sugar-Free Chocolate Cheesecake can usually be portioned into airtight containers and refrigerated for 2 to 4 days depending on the ingredients used.