Chocolate Ginger Cheesecake

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Preparation time: 20min

Cooking time: 20min

Setting time: 4-24hrs

SF, DF, GF, VG, Great for kids

What can I say about this utterly decadent delicious rich amazing dessert! It speaks for itself and is perfect for any special occasion. I can promise you that whoever you make it for and serve it to will be seriously impressed!

I made it one sunny afternoon because I had some left-over millet that I’d made for my daughter’s porridge. Yup, I can hear you already – how on earth did I leap from left-over millet to this super abundant and decadent cheesecake!

But trust me, it works….. and it is delicious.

Millet is an amazing gluten-free grain that is really easily digestible. It is also really calming and nourishing for the stomach and digestive system. So you could almost say that eating this particular chocolate cheesecake would be good for you?

Yeah… go on, lets say that.


(Yields 8-10 Slices)

For the Base

  • 530g Brasil Nuts (Soaked for at least 1 hour)
  • 3-4 Tbls Rice Syrup or Maple Syrup

For the Filling

  • 300g Millet
  • 115g Raw Cocoa Powder
  • 240ml Maple Syrup
  • 1 heaped tsp Ginger Powder
  • 120ml Rice, Oat or Almond Milk
  • 1 1/2 Tbls Vanilla Essence
  • 90g Dates (Pitted)
  • Fresh Strawberries, Raspberries and Mint for Decoration


– Firstly cook the Millet. Put the millet in a pot with double the amount of water and a pinch of salt. Bring to a boil then turn down to the lowest heat and leave to cook for 20min with the lid on. Once done turn off heat and leave
– Pre-heat oven to 180Degrees C and roast the Brasil Nuts for 8min or until they turn golden brown. Take out and leave aside to cool
– Once cool, add Brazil Nuts to a food processor and blend for a few minutes until it becomes a sticky texture, almost turning into nut butter
– Take out and transfer to a bowl and mix in a pinch of sea salt and the rice syrup
– Then take an oiled cake tin and add the nut mixture to the bottom so that it covers the bottom evenly. Use a spatula or your hands to press it down so it is firmly sealing the whole bottom of the cake tin
– Now take 4 cups of the cooked millet and put in the food processor. Add the maple syrup, the cocoa powder, vanilla, dates and ginger powder and then the milk a little at a time. Start to blend and through the top add the milk so it becomes a lovely thick puree type consistency
– Let it blend for a good 5min or more until the mixture is very very creamy and you can no longer feel the grains of the millet
– Once done have a taste, does it need to be sweeter? More ginger? If yes then add a little more and blend again
– Once done take out and pour evenly into your cake tin over the base layer of nuts. Spread out with a spatula
– Then put in the freezer for at least 4 hours – to overnight to set
– You can take it out 1 1/2 hours before you want to eat it and add lots of colourful berries and fresh mint over the top to make it look beautiful

Voila! Enjoy! Enjoy! Enjoy! xxxx

  • hannahimsa

    June 19, 2015 at 10:37 pm Reply

    oh my god I’ve been looking for a millet cheesecake recipe for adages! do you think you could do a vanilla version of this? maybe using coconut flour or ground almonds instead of cacao? can’t wait to try one or the other or both!

    • nickyclinch

      June 22, 2015 at 8:39 pm Reply

      Hi Hanna, absolutely you could do this without the cocoa and make it a vanilla one instead. It would be delicious! I think if you used ground almonds with the millet and then a few tablespoons of amasake (see my kitchen staples article if you don’t know what this is) or coconut cream then blend it would be delicious! Good luck! Let me know how it goes xxx

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