choc biscuit, mascarpone & raspberry slice

Every now and again I fancy cheesecake, but I cannot really digest well the vegan cashew nuts ones and i don’t like the taste either, so I opt for the lactose-free mascarpone and to be honest I prefer that. I don’t have it very often, so once in a while it is ok with me. The base is dark chocolate which contrasts well with the richness of the mascarpone and the tanginess of the raspberries.

PREPARATION & COOKING TIME: 30mins + 2-3 hours in fridge

INGREDIENTS for 16 slices:

for the chocolate base:

150gr gluten free plain flour

30gr cocoa powder

40gr coconut oil

50gr butter or margarine

30gr xylitol

 

for the mascarpone cheesecake:

250gr lactose free mascarpone

30gr xylitol

10gr stevia

30gr coconut milk

2gr agar agar

40gr fresh raspberries

• preheat oven at 350F/ 175C
• prepare the chocolate base by melting the margarine/butter and coconut oil and set aside for 3 mins to cool down slightly
• in the meantime mix the flour with the xylitol and cocoa powder and mix well
• add the melted mixture to the dry ingredients and mix well
• place in a well oiled small baking tray and with the back of the spoon, distribute well the mixture and press down lightly
• bake in oven for 14 mins
• take out and cool down
• in the meantime make the cheesecake mixture by placing in a small pot the coconut milk, agar agar, xylitol and stevia and heat up gently to melt the sugars, stirring well with a whisk
• add the coconut milk mixture to the mascarpone cheese and mix well
• place on top of chocolate biscuit, then top with the raspberries and place in the fridge for at least 2-3 hours

NUTRITIONAL VALUE PER PORTION
energy kcal	147.6
fat	11.7
of which saturated	8.6
carbohydrates	10.3
of which sugars	1.3
fibre	1.0
protein	1.3
salt	0.0