"Fauxreo" Crust
1 1/2 C almond flour
1/4 C + 1 Tb cocoa powder (unsweetened)
1/4 tsp sea salt
5 Tb coconut oil (or 4 Tb butter, unsalted)
3 Tb organic maple syrup or honey (or your preferred sweetener)
Blend ingredients together with a fork until incorporated. Put 1/2 Tb of "dough" into each cupcake liner and flatten until it covers the bottom. Bake at 325 for about 5 minutes.
Cheesecake Filling
2 (8 oz) pkgs cream cheese (or neufchâtel)
1/2 C non-fat Greek yogurt, plain
1/3 C maple syrup or honey (or equivalent sweetener)
1/2 tsp sea salt
1/2 C cocoa powder
1/2 tsp sea salt
Soften cream cheese and beat on medium speed. Add remaining ingredients and beat together until smooth.
Pour about 1/4 C of filling into each cupcake liner.
Before placing cheesecakes into oven, place a large dish of water on the bottom rack. Bake cheesecakes at 325 for 15-18 minutes, until tops are "springy." Cool for 15 minutes before setting in the fridge for an hour.
Chocolate Ganache Topping
1 1/2 C semi-sweet chocolate chips (try for 85%+ cacao)
1/4 C (or more) half & half
While cheesecakes are cooling, take a medium saucepan and fill 1/2 with water. Place a small-medium glass bowl on top and fill with chocolate chips and half&half.
Bring water to a boil, stirring the chocolate chips constantly until melted. Bring stovetop to a low temp, careful not to overheat the chocolate (it will burn and start to crystallize).
Pour about 1 Tb of ganache on top of each cheesecake and spread.
Put back in the fridge for at least 1 hr (overnight is better, but good luck waiting that long).
No comments:
Post a Comment