Millet cheesecake with “plum in chocolate”

Millet cheesecake with “plum in chocolate”

Holidays without cheesecake?

It’s not real Christmas!

And what if we excluded dairy products from the diet?

Relax, we have a version of “cheesecake” without cheese, but with a full and warming millet.

The addition of coconut milk gives a silky flavor, and chickpeas are a healthy portion of protein and fiber.

To give even more festive atmosphere, aromatic plums in chocolate inside.

We can eat this healthy and nutritious sweetness not only from Christmas!

Millet cheesecake with "plum in chocolate"
Oatmeal and chocolate crust:
  • 1 cup oatmeal
  • ½ cup dates
  • 1/3 cup melted , unrefined coconut oil
  • 2 tablespoons of raw cocoa
Millet cheesecake:
  • 1 cup millet (dry)
  • 1 glass plant milk (almond, rice or coconut) to cook millet + 1 glass of water
  • 1 can of coconut milk
  • ½ cup of chickpeas (boiled or well drained and rinsed out of the water)
  • 1 vanilla stick
  • Erythrol , stevia or xylitol for sweetening
  • 1 teaspoon of coconut oil
  • A pinch of Himalayan salt
  • ½ cup dry prunes
  • 1 dark chocolate (at least 80% cocoa)
Oatmeal and chocolate crust:
  1. Oatmeal mixes with dates.
  2. Add raw cocoa and coconut oil and blend again.
  3. The crust put on the pan cake.
Millet cheesecake:
  1. Rinse the millet, dry and roast in a pot of coconut oil for 1-2 minutes.
  2. Then pour in plant milk and water, add a pinch of salt and stick of vanilla.
  3. Bring to a boil and cook until the millet has absorbed the liquid and will be soft, even slightly overcooked.
  4. Add a solid portion of coconut milk to the warm millet and blend it.
  5. Then add a chickpea, sweeten it according to your own sweet taste (I added ¼ cup of erythrol) and mix again thoroughly for a smooth and silky mass.
  6. Cut the plums into pieces (1 plum in 4 parts).
  7. Chill the chocolate in a water bath.
  8. Cut each piece of plum in melted chocolate. Leave to cool.
  9. ¾ millet mass pour it from under oat-chocolate crust, and on top of the cake put plums in chocolate.
  10. Cover the remaining 1/3 part of the millet mass.
  11. On the top pour the remaining melted chocolate.
Recipe Notes

Prior to serving, cool the cheesecake for at least a few hours. Stored in the refrigerator will keep fresh for up to 5 days.

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