Dandelion Mocha Swirl Cheesecake

Dandelion Mocha Swirl Cheesecake

By nutritional therapist Christine Bailey

Dandelion root is a popular alternative to coffee. It is also known for its bile supporting properties making it ideal for digestive health. Here it is combined with raw cacao to create a delicious indulgent tasting raw tart.

(serves 12)

Ingredients for the base:
150g pecan nuts
50g almonds
30g raw cacao
115g soft dates, chopped
1 tbsp coconut oil

For the caramel layer:
150g cashew nuts, soaked for 2-4 hours then drained
150g coconut milk
125g soft dates
4 tbsp almond nut butter
2 tbsp lucuma powder
Sea salt to taste
1 tbsp vanilla extract
75g raw cacao butter, melted
25g coconut oil, melted

For the dandelion mocha layer:
150g cashew nuts
30g raw cacao powder
100ml coconut milk or kefir
1 tbsp dandelion coffee granules
75g coconut oil, melted
30g xylitol or stevia to taste
To decorate cacao nibs

Lightly grease a 22cm spring form cake tin.

To form the base, place the nuts in a food processor and process until fine. Add the remaining ingredients and process until it starts to come together. Press the mixture into the base and press down firmly. Chill while you prepare the filling.

To make the caramel filling place the nuts, coconut milk, dates, nut butter, lucuma, salt and vanilla in a food processor and process. Add the cacao butter and coconut oil and blend until smooth and creamy.

Place the ingredients for the mocha layer in a food processor and process until smooth.

Pour 1/3 of the caramel mixture in blobs over the base. Pour 1/3 of the mocha filling in blobs over the base. Alternate, pouring the rest of the fillings in blobs until all the filling is used up.

Use a chopstick to swirl the fillings around. Chill in the freezer for 2-3 hours and then in the fridge for a further hour.

Scatter over cacao nibs to decorate. Cut into slices to serve.


Recipes and images taken from The Gut Health Diet by Christine Bailey, published by Nourish Books.


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