Low Carb Chocolate Topped Cheesecake

Blueberry & Chocolate


200g almonds
50g butter
50g honey
100g Mascarpone
100g Creme fraiche

100g 70% chocolate
100ml cream
25g butter


Chop nuts in a blender, add 50g butter, 25g honey and mix well. Form base in a dish and add a layer of blueberries.

Mix mascarpone, creme fraiche cheese, capful of vanilla and 25g honey. Pour over the blueberries.

Melt 100g 70% cocoa chocolate in a pan. Add 100ml of cream, 25g butter and stir well, and allow to cool slightly. Pour over cheese mix while still liquid enough to self level.

Refridgerate for 1 hour.