Choccy Peanut Cheesecake



For the base
1 cup almond flour1/2 cup coconut flour
1/2 cup dessicated coconut
Now Foods BetterStevia Extract
4oz unsalted butter

For the cake
Whole Earth original smooth peanut butter
1 tub mascarpone cheese
Green & Black cocoa powder
To make the base melt the butter and combine with the dry ingredients for these amounts I add 3 stevia size spoonfuls of stevia*, for a more biscuity base use can use Prewett’s course oatmeal instead of the coconut flour.  Press into a non stick cake tin and bake for 15-20 mins at approx 170 degrees until golden.  Leave to cool and ideally put in the fridge for around 2 hours before adding the topping.

Spread a thin layer of peanut butter and then mix the mascarpone with 4 stevia size spoonfuls of stevia and 4 heaped spoonfuls of the cocoa.  Mix until smooth and of even colour. Spread on top of the peanut butter.

Put back in the fridge before serving.

*in your pot of BetterStevia extract you get a tiny spoon about half the size of your little finger nail.

Leave a Reply

Fill in your details below or click an icon to log in: Logo

You are commenting using your account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s