Chocolate and cheesecake together . . . calls for a happy dance! Make the crust first, and then add the filling and refrigerate— simple but oh, so succulent. This recipe is found in the "Delicious Desserts & Treats - Cookies, Brownies & Pies" section of the Trim Healthy Table Cookbook, page 406.
Chocolate and cheesecake together . . . calls for a happy dance! Make the crust first, and then add the filling and refrigerate— simple but oh, so succulent. This recipe is found in the "Delicious Desserts & Treats - Cookies, Brownies & Pies" section of the Trim Healthy Table Cookbook, page 406.
Make the crust. Put the peanuts, cocoa powder, salt, and sweetener into a food processor. Pulse until well combined and the nuts are finely chopped but not like flour. Pour the mixture into the bottom of a 9-inch round or an 8-inch square baking dish. Pour the melted butter into the mixture. Mix well, then flatten the mixture out so it covers the entire bottom of the dish. Refrigerate the crust.
Make the filling. Put the nut milk in a small saucepan and sprinkle on the gelatin. Set aside for a couple minutes so the gelatin can dissolve.
Put the cream cheese, peanut butter, peanut flour, salt, and sweeteners in the food processor and process well until smooth. Heat the gelatin/milk mixture over medium heat until it comes to a simmer, then immediately take it off the heat and pour into the processor. Process well for a minute or so.
Scrape the filling onto the crust and refrigerate again for a couple of hours until set.