Recipe by Healthy Natty
- 250g roasted almonds
- 100g walnut kernels
- 250g melted butter
- 2 x Well Naturally No Sugar Added Chocolate Rich Dark 90g blocks, melted
- 500g light cream cheese, at room temperature
- 4 eggs
- 2 tablespoons Cacao Powder
- 1 cup Greek yoghurt
- 1 tablespoon Natvia
- 8 tablespoons smooth, natural peanut butter
- 200g light cream cheese, at room temperate
- ½ teaspoon salt
- ½ teaspoon Natvia
- 6 tablespoons milk
- Cream and fresh blueberries (optional)
Find more recipes from Natalie Zee here:
- Pre-heat oven to 160°C and line a 25cm cake tin with baking paper.
- To make the base, use a food processor to turn the almonds and walnuts into a breadcrumb-like consistency.
- Add the melted butter and combine well.
- Spoon the mixture into your prepared tin and spread evenly over the base, using a dessert spoon or your hands to press up the sides.
- Place in the fridge to set while you prepare the filling (you can place it in the freezer to be sure it will set).
- Meanwhile, to make the filling, use electric beaters or a mixer to combine the cream cheese and eggs.
- Once smooth, stir through the yoghurt, cacao powder and Natvia.
- Melt dark chocolate (either over a double-boiler, or broken up in the microwave on high in 30 second batches, stirring in between) and, while hot, pour into the cream cheese mixture a little at a time, stirring in between to make sure it combines before setting.
- Remove set base from the fridge or freezer and spoon in the filling. Tap the cake tin on the bench to remove any air bubbles.
- Bake at 160°C for 60-75 minutes, or until the middle of the cake has set. Once cooked, turn off the oven and leave the cake in with the door ajar (you can wedge it open a little with a tea towel).
- Once cooled, place the cake in the fridge.
- To prepare the peanut butter frosting, use an electric mixer to whip together the cream cheese, peanut butter, salt, stevia and milk. If the mixture feels too firm to pipe, add a little extra milk one tablespoon at a time (it will depend on the brand of peanut butter you buy).
- Use a piping bag with a star nozzle to pipe the peanut butter frosting into the cake (or just spread it evenly if you prefer).
- Serve the cake chilled with fresh blueberries and extra cream.