Nutty Dark Chocolate and Strawberry Chia Jam Cheesecake
Serves 1
20 mins prep
180 mins cook
200 mins total
For the Nutty Base:
For the Chocolatey Cheesecake:
Chia Jam:
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For the base of the cake:
Line the base of a 9 inch spring pan with parchment and set aside.
Into a food processor and all your ingredients and blend till a large ball forms (if your processor is not very strong this will not happen) or until well combined. You should still be able to see the nuts but make sure the dates are nice and smooth!
Using your hands flatten out the based of the cake into the tin. Tip: you can use a cup or mug to make sure everything is even.
Place in freezer till you add your Chocolate Cheesecake.
For the Chocolate Cheesecake:
Add all your ingredients into a high speed blender (add your liquids first) and blend till smooth -
around two minutes. You may have swoosh down the sides of the blender a few times to make sure everything is well blended.
Once blended transfer your mixer to the cake tin. A quick trick to flattening the cream is by slamming the tin down on the table a couple times, does the trick for me ;). If you have no stress to release just use the back of a spoon.
Place in freezer to set for at least 3 hours but I prefer leaving it over night!
Before serving prepare your jam. Simply add all your ingredients into a 10 inch cast iron skillet. Bring mixture to a boil and then simmer on low heat for 30 minutes - stirring occasionally. Remove from heat and using a fork smash the bits of strawberry to create your jam consistency.
Let your jam cool for 5 minutes then add your chia seeds. Once warm enough that it won't melt the cake begin spreading it over the cake.
Finish with your fresh berries, chocolate and mint as garnish. You can refer to photo for inspiration!
Enjoy.
Lasts in freezer, covered with cling film up to a week!
