Mint, Coconut, and Chocolate Cheesecake

Coconut flour, Coconut oil, Coconut milk (unsweetened), Cocoa powder, Stevia, Coconut milk (unsweetened), Water, Grated cocoa, Gelatin, Mint, Stevia

Chill in the refrigerator: 1 h. Chill in the refrigerator: 8 h. Mix: 5 min. Blend with a blender: 5 min. To boil: 5 min. Water bath: 5 min. Mix: 1 h. Heat on the stove: 5 min. Let it stand: 5 min. Cool down: 5 min. Slice: 5 min.

Making the base

Mix coconut flour (80 g), cocoa powder (20 g), and stevia (to taste). Add melted coconut oil (70 g) and warm coconut milk (unsweetened) (40 g), and stir thoroughly.

Press the mixture into a 16 cm springform pan and refrigerate it for 1 hour.

Making the filling

Cover gelatin (20 g) with cold water (70 g) and let it bloom. Warm it over a water bath until dissolved, without boiling.

Bring coconut milk (unsweetened) (700 g) with mint (10 g) to a boil, cool it, and blend it. Strain the milk, add stevia (to taste), and stir in the dissolved gelatin.

Fold in grated cocoa (25 g), pour the filling over the chilled base, and refrigerate the cheesecake for 6–8 hours.