Chocolate Cheesecake Mood Food:
Full of the feel-good romantic brain chemicals’ serotonin, dopamine and phenylethylamine.
Chocolate and cheese both contain the neurotransmitter phenylethylamine, chocolate also contains a host of chemicals that temporarily boost the feel-good neurotransmitters serotonin and dopamine along with antioxidants that protect the brain from ageing. I’m not recommending this for everyday use but for an occasional healthy home-cooked romantic dinner it’s perfect.
Fills a 20 cm or 8 inch pan.
For the crust:2 cup raw pecans
2 tablespoons coconut oil
1/4 cup cocoa powder
1/4 cup pure maple syrup (this is really high in fructose so to be honest is not healthy) you could substitute a quarter cup of the xylitol with just enough water added to make it into syrup or a quarter cup of water sweetened with Stevia to be as sweet as maple syrup.
1/8 teaspoon fine sea salt
For the filling:2 cups full fat soft cheese, if you’re still thinking that saturated fats in cheese is a risk factor for heart disease you need to update your information that theory has been debunked for several years, don’t fear fats do fear excess carbohydrates; actually you can make this recipe by substituting 2 cups raw cashews (no need to soak them) and it’s a really tasty vegan flan but it’s not a cheesecake, I’ve made vegan cheesecakes and they were delicious as long as you weren’t expecting a cheesecake.
1 cup peeled & diced zucchini
1/2 cup cocoa powder
1/2 cup pure maple syrup (again you can substitute xylitol with a little water on it or Stevia/water.
1 tablespoon vanilla extract
1/4 teaspoon fine sea salt
1/4 cup coconut oil, melted.
Preparation:Prepare the crust by placing the pecans in a food processor fitted with an S-blade, and grind them into fine meal. Add in the rest of the crust ingredients, and process again until well combined. Line the bottom of an 8-inch spring form pan with plastic wrap or parchment paper, then press the crust evenly into the bottom of the pan. Place the pan in the freezer to set, while you prepare the filling.
In a blender or food processor and blend the zucchini, cocoa powder, maple syrup, vanilla extract and sea salt, when blended smoothies and the soft cheese and blend again until a smooth and creamy batter is formed then add the melted coconut oil and blend again to fully incorporate the ingredients into a uniform filling. If you’re substituting cashew nuts for the soft cheese process the raw cashews until they are a fine powder separately first in a high-powered blender.
Pour the filling into the frozen pie crust, and allow to set for 8 hours, preferably overnight. Serve directly from the freezer, for best texture.