This is a great dairy free cheesecake recipe you will love. It is also very low in sugar, and high in fiber, making it an excellent dessert option for diabetics.
Preheat oven to 350F.
Combine almond flour, butter, honey, cacao, sea salt & blend well
Add the chocolate chips and mix until blended
Line the bottom of an 8” spring form pan with parchment paper. Lightly grease the sides as well.
Press the almond mixture onto the bottom of the spring form pan
Bake for 15-20 minutes, remove from oven & slightly cool
For the cheesecake layer: run all the ingredients in a blender or food processor until smooth.
Pour over the crust layer in the spring form pan & set in freezer
For the drizzle: Heat chocolate chips in the top of a double boiler over medium-low heat until melted.
Allow chocolate to cool a little
Remove the cheesecake from the freezer & pour the drizzle over the cake
Return cake to freezer for an hour, preferably more, but move to the fridge.