A chocolate cheesecake so decadent and silky smooth, you would never know it’s made with cauliflower! It’s a dessert healthy enough to eat for breakfast! Keto + Plant Based options in notes.
Steam cauliflower florets in steamer until fork tender, about 10-15 minutes. I like to do a whole head and freeze the rest for smoothies or cauli fudge pops.
To prepare the crust while cauliflower is steaming, line a 9" spring form pan with a round parchment circle on the bottom. Place all crust ingredients except coconut oil in food processor or high powered blender and pulse until a fine flour is formed. Pour into small bowl and mix with coconut oil. Press mixture in the bottom of lined spring form pan, going slightly up the sides.
Once cauliflower has steamed, add the 4 cups to a high powered blender along with remaining ingredients and blend until very smooth and there are no lumps remaining
Pour filling into prepared crust and sprinkle cocoa nibs around edge if desired. Loosely cover with plastic wrap, being careful not to stick it to the filling, and refrigerate several hours until firm, preferable overnight. Serve with your favorite whipped topping, yum!
*For Keto: use 1/4 cup golden Lakanto + 1t English toffee stevia and 1/2t Vanilla creme stevia and omit vanilla extract.
For Plant Based: use 1/2 cup coconut sugar or maple syrup
Nutritional info for Keto version- Serving size: one slice; Cal: 302; Fat: 26.8g; Carbs: 8.1g; Fiber: 4.8g; Net carbs: 3.3g; Protein: 10.2g;
CHOCOLATE CAULIFLOWER CHEESECAKE {PALEO, KETO, PLANT BASED} https://jayprimrose.com/chocolate-cauliflower-cheesecake/