Lemon “Cheesecake” with Chocolate Crust

I am obsessed with the contrast of the lemony light citrus filling to the darker chocolate crust. All parts of this pie are thick and satisfying thanks to the prebiotics and healthy fats. Your mouth and gut will thank you for making this one! Mine sure did!

CRUST

Ingredients

• 1 1/4 cup Otto’s Cassava flour

• 2 tbsp arrowroot flour

• ¼ tsp cinnamon

• 3 tbsp cacao powder

• ¼ tsp salt

• 3/4 cup grassfed butter

• 1 egg or replace with flax seed egg

• ¼ cup water

• 1 egg for egg wash

Instructions

1. Pre-heat oven to 400 degrees

2. Mix Cassava flour, arrowroot, cacao powder, cinnamon and salt

3. Drop butter into the bowl and using a pastry cutter blend butter into dry ingredients until the butter is evenly incorporated and resembles coarse crumbs

4. Pour whisked egg into the flour mixture and mix it until it again resembles coarse crumbs

5. Pour in the water and mix until the flour mixture is the right consistency and not too sticky

6. If the flour is too sticky add more cassava or arrowroot powder

7. Place parchment paper on a cutting board and place your dough rolled into a ball in the center flattened into a disc

8. Place another parchment paper on top

9. Roll the dough into a large circle

10. When the dough is the thickness you desire remove the top parchment paper and flip the dough onto your pie tin

11. Finish the crust edge

12. Pokes holes in the crust using the tines of a fork

13. Place pie crust in oven and bake for 10 minutes

14. Brush with the egg wash

15. Bake another 12 minutes 

FILLING

Ingredients

• 1 cup full fat coconut cream

• ¾ cup cooked chickpeas

• ¼ cup maple syrup

• 2 tbsp lemon zest

• ¼ cup lemon juice

• 1 tsp vanilla powder

• 1 tsp agar agar

• 1/8 tsp sea salt

• ¾ cup coconut manna – warmed

• 1 cup tigernut flour

CURD TOPPING

Ingredients

• ½ cup lemon juice

• 1 tbsp water

• ½ tbsp lemon zest

• 3 tbsp maple syrup

• 2 tbsp agar agar

• Pinch of sea salt

• Pinch of turmeric for color

• 1 tbsp full fat coconut milk

• 1 ½ tbsp coconut oil

Instructions

1. Blend all filling ingredients in a blender, blending until smooth.

2. Pour your filling over the cooked crust.

3. Set cheesecake in the freezer for at least 30 minutes.

4. To make the curd topping combine the lemon juice, water, zest, maple syrup, agar, sea salt and coconut milk in a saucepan and cook over medium heat until it thickens. Remove from heat and whisk in coconut oil.

5. Pour the curd over the filling and place back in the freezer to set for about 3 hours or overnight.

6. Remove from the freezer, let sit for an hour and enjoy!