Tuesday, April 6, 2010
Carob or Chocolate Mousse Cheesecake Recipe
Carob or Chocolate Mousse Cheesecake
(From The Diet Rebel's Cookbook)
Makes: 1- 9" pie / Prep time: 45 minutes / Bake (crust): 15 minutes
1/3 cup melted butter or coconut oil
1/3 cup carob powder or cocoa powder for Chocolate Mousse Cheesecake
1/3 cup dehydrated cane juice
2/3 cup sprouted wheat flour
Melt butter or oil in a large saucepan. Remove from heat and stir in carob or cocoa powder and sugar. Stir in flour and mix well until mixture becomes dark and crumbly. Press into a 9-inch pie pan and bake for 13-15 minutes at 350 degrees. When done, remove from heat and cool completely. In the mean time, prepare whipped cream topping to use as part of the filling.
2 cups whipping cream
¼ cup liquid sweetener
½ teaspoon pure vanilla extract
shavings from organic dark chocolate bar to sprinkle on top of whipped cream
Whip the cream until thick. Stir in agave and vanilla. Use 1½ cups for the filling and save the rest for the top. Spread a layer of whipped cream along top of cheesecake. Fill a cake-decorating bag with remaining whipped cream and make designs around the outside edges of cheesecake. With a knife, shave a portion of chocolate bar for decorative sprinkles on top. Keep refrigerated.
12 ounces cream cheese
2/3 cup dehydrated cane juice
2/3 cup carob or cocoa powder
1 teaspoon pure vanilla extract
1 ½ cups fluffy, already whipped cream
Blend cream cheese in mixer until smooth, then add the cane juice. Mix well. Add carob or cocoa powder a little at a time and blend well. Mix in vanilla and then fold in the whipped cream. Blend well and spread evenly into the cooled piecrust.
Note: The unique combination of roasted carob powder mixed with dehydrated cane juice creates a slight mocha flavor.