In this recipe, we make a delicious chocolate cheesecake. Featuring MiiRO's own ice cream. This recipe is a real show stopper!
• Date paste : 60g
• Buckwheat groats : 1/8 cup (17g) • Pecan nuts : 1/8 cup (22g)
• Raw cacao powder : 1 tsp
• Cacao nibs : 1 tsp
• Vanilla extract : 1/2 tsp
• Pinch of salt
• Cashews, soaked overnight : 1 cup
• Ripe banana : 1 cup (about 1 banana)
• Lemon juice : 1 tsp
• Yacon syrup : 2 tbsp (can be substituted by agave or maple syrup) • Almond milk : 1/3 cup
• Vanilla extract : 1 tsp
• Pinch of salt
• Lucuma powder (optional) : 1/8 tsp
• Lecithin : 1 tbsp
• Melted coconut oil : 1/4 cup
Chocolate coating ingredients:
• Raw cocoa powder : 1/2 cup • Cocoa butter : 1/4 cup
• Coconut oil : 1/4 cup
• Maple syrup : 1 tbsp
• One salted caramel MiiRO ice cream
Prepare the crust :
1. In a high speed blender, quickly blend half of the date paste with all the other crust ingredients except cacao nibs until roughly combined. Add the remaining date paste and blend until you obtain a paste that sticks together, scraping down the sides when needed. Add the cacao nibs and quickly blend to break and incorporate them. (Note: if you do not find date paste, you can make your own by simply blending pitted Medjool dates. If they are too dry, soak them in hot water before blending).
2. Grease the edges of your cheesecake mould with coconut oil and line the bottom with parchment paper. You can either use a simple ring mold or a removable bottom pan, the second will make it easier to remove the cheesecake.
3. Press the crust mixture evenly into the bottom of the mould and set aside in fridge while you prepare the filling.
Prepare the filling :
1. Blend all the filling ingredients together except the coconut oil and lecithin until very smooth. Gradually add the melted coconut oil and the lecithin and blend again until perfectly combined.
2. Remove the mould from fridge and pour the filling over the base. Tap on counter to remove air bubbles and to spread the mixture evenly. Set aside in fridge for at least 2 hours.
• The lucuma powder is optional in this recipe but brings a pleasant caramel taste.
• The yacon syrup is a good option in this recipe because of its caramel sticky texture and taste,
but you can substitute by maple syrup or agave nectar.
• Lecithin is also optional but recommended: it is an emulsifier that helps the mixture to hold and
prevent oil and liquid to separate.
Prepare the chocolate coating and dress :
1. Gently melt the cocoa butter and the coconut oil in a double boiler. Remove from heat and mix in the maple syrup and cocoa powder until perfectly combined.
2. Cut the tip of the MiiRO ice cream using a blade preliminarily heated by immersing in hot water. Heat the edge of the MiiRO ice cream using the bottom of a hot saucepan to lightly melt the chocolate coating and directly place on the top of the cheesecake.
3. Drizzle the chocolate sauce over the frozen cheesecake using a piping bag. Allow to harden at room temperature to avoid violent temperature changes.