I wouldn't say this cheesecake is exactly a low-calorie dessert in and of itself. However, what I love most about it is that all the ingredients are nutrition power houses, so even just a small piece of this decadent cheesecake is enough to satisfy, (yet light enough not to make you feel overstuffed). You can't possibly overeat this stuff (believe me, I've tried)....but you will definitely want to!!
Keep reading to find out how to make this delicious, creamy layered cheesecake.
Makes about 16 servings, depending on how big you cut each piece.
Ingredients:
For the brownie layer:
- 1/2 cup slivered almonds
- 1/2 cup chopped walnut pieces
- 1/2 cup pre-soaked dates (soak them overnight, or cover them in water and warm up in the microwave for 1 minute)
- Sprinkle of salt
- 1 tsp pure vanilla extract
- 1/8 cup organic cocao powder
For the Cheesecake Layer:
- 1 cup pre-soaked dates
- 2 cups ricotta cheese (I used my Dad's homemade, but you could use organic store bought)
- 4 tbsp pure honey
- 1 tsp cinnamon
- 1/2 tsp nutmeg
For the top chocolate layer:
- 2 ripe avocados
- sprinkle of salt
- 1 tsp pure vanilla extract
- 1/8 cup honey
- 1 tbsp organic coconut oil
- 1/4 cup organic cocoa powder
Directions: