Chocolate Mint Fusion Cheesecake (sugar free, low carb, candida safe)

choc swirld raw cheesecakeScreen Shot 2016-03-17 at 1.56.38 PM

White Mint Chocolate Filling:

12 ounces raw cashews (recommended by TLC as an occasional treat only)- replace with 1/2 macadamia nuts/1/2 pinenuts if possible

1 1/2 cups pure water

1 tsp Nu Naturals vanilla stevia drops

2 tbs liquid alcohol free vanilla (or 2 pinches raw ground vanilla powder)

1/4 tsp unrefined sea salt

2 tsp mint flavoring - alcohol free

1/2 cup raw cacao butter (melted)

1/2 cup coconut oil (melted)

Dark Chocolate Filling:

3 tbs raw organic, fair trade cacao powder (or alkalized by Cocoa Camino)

1 tbs raw carob powder

Crust: 

Recipe - Mint Chocolate Brownies -

Instructions:

Make the Mint Chocolate Brownie recipe and press into a springform pan.

Add all ingredients for the white mint chocolate filling above (except cacao butter and coconut oil). Blend until very smooth. Add the melted coconut oil and cacao butter and blend until smooth.

Pour 3/4 of the white chocolate mixture into the prepared crust. Set aside. Leave the remaining mixture in the blender.

Add raw cacao and cargo powder to the remaining mixture. Blend until smooth. Pour into the white mint filling. Swirl fillings together and set up in fridge overnight.  Stores covered in fridge for 3-5 days.



*note- photo looks a bit yellowy- white chocolate part of cake will be very white.

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