Recipe: sugar-free chocolate cheesecake

Crust before baking

Crust after baking for 15mins

Fresh out of the oven

The morning after a night in the refrigerator

A tiny piece'l do it! Rich and dense.

Recipe

Preheat oven to 350F.

Equipment/supplies needed:

• Round springform cake pan
• Food processor or blender
• Electric mixer
• Mixing bowl

Prep:

• Grease springform pan with coconut oil

Crust ingredients:

• 1/2 cup oat flour (rolled oats, ground)
• 1/2 cup brown rice flour
• 3 tablespoons arrowroot powder
• 1/2 tablespoon cinnamon
• 6 dates, pitted
• 1 cup pecans
• 2 tablespoons coconut oil

Blend ingredients in a food processor. Press them into the bottom of the pan. Bake for 15 minutes.

Filling ingredients:

• 1/3 cup milk (dairy or alternative)
• 1/2 cup unsweetened cocoa powder
• 16 ounces (2 packages) cream cheese, at room temperature
• 6 dates, pitted
• 3 large eggs, at room temperature
• 1 teaspoon vanilla extract
• 2 tablespoons flour

Blend milk, cocoa powder, dates, eggs, vanilla, and flour in food processor. Transfer to a large glass or metal mixing bowl. Add cream cheese and combine with electric mixer. Mix until the color is consistent and mixture is smooth. If it's too thick, add a little more milk.Poor over crust. Bake at 350F for approx 40-45 minutes. The center does not need to look set (the photos of mine show I probably over-cooked it a tad). A toothpick or fork inserted 1" from the outside should come out clean.Cool for an hour on the counter. Use a butter knife to scrape along the outside of the cake to release it from the pan.Put cake in refrigerator overnight or for at least 6 hours.Remove outside of springform pan.Enjoy!