Mint chocolate no-cheese cake

This lovely dessert takes a little bit of effort, but the results are amazing – the cheesecake-torte effect will shock your friends, especially if you wait until afterwards to tell them what’s in it!

FOR THE BASE

INGREDIENTS

200g mixed nuts

6 pitted dates

3 tablespoons coconut oil

FOR THE CHOCOLATE LAYER

4 very ripe, very soft avocados

5 heaped tablespoons high-quality cocoa powder

2 tablespoons honey

2 teaspoons peppermint essence

3 tablespoons coconut oil, melted

fresh mint leaves, to decorate (optional)

METHOD

To make the base, put the nuts and dates in a food processor and process at full speed until a stiff dough has formed. Melt the coconut oil gently in a small pan over a low heat and add the melted oil to the mixture. Process again until well mixed. Transfer the mixture to a 23 cm round loose-bottomed cake tin, and line the base with it, pressing down firmly with the back of the spoon to create a tightly compressed layer in the tin. Put the tin in the freezer to set while you begin preparing the chocolate layer.

Halve the avocados, remove the stones and scoop the flesh into a food processor. Add the cocoa powder, honey, peppermint essence and melted coconut oil, and blend to make a thick, velvety chocolate mousse.

Remove from the freezer and pour the chocolate mixture over the base, then smooth down into an even layer with a palette knife. Chill in the fridge for at least 5 hours before serving. This will allow the coconut oil to set to create a firm base, and a velvety, torte-like topping. Decorate with mint leaves before serving, if you like.

GOOD FOR

Skin: Eczema

Heart & circulation: High cholesterol, High blood pressure

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