Gluten free, vegan
Ingredients
Chocolate Layer
3/4 cup x cacao powder
4 drops x peppermint oil
1/4 cup x cacao butter
1/4 cup x coconut oil
1/2 tsp x salt
1/2 cup x maple syrup
1/2 tsp x vanilla extract
1/2 cup x buckwheat
Cheeze cake filling
1.5 cups x soaked cashews
12 drops x peppermint oil
1/2 bunch x mint leaves
3/4 cups x coconut oil
4 tbsp x xylitol
1 cup x coconut cream
1 tsp x vanilla extract
Method
1. In a pot on low heat, melt the cacao butter then whisk in all of the remaining ingredients (except the buckwheat) until no lumps remain and it starts to thicken slightly.
2. Separate the chocolate into two bowls, stirring the buckwheat into one of them.
3. For the cheesecake filling, blend everything in a high speed blender until really smooth, then pour into moulds (I brushed coconut oil on them first) and top with the buckwheat chocolate mix as the base.
4. Allow a few hours for them to set in the freezer then pop them out of the moulds and drizzle over the remaining chocolate.
About the Chef:
Kim grew up in the kitchen with a love of food; learning from her mother who worked as a chef. Once Kim discovered the amazing world of plant based wholefoods and how they not only enrich your diet but your whole lifestyle, she knew that this was the area she wanted to focus her heart and soul on.
Kim’s currently sharing her passion at Billabong Retreat every second weekend as well as creating recipes which you can find at www.kimlikesfood.com.au or on Instagram @kimlikesfood