This spooktacular choc mint cheesecake (AKA spiders in slime) will be sure to delight your family and friends this Halloween.
Halloween. It is a topic that causes some controversy in Australia.
Many love it. They embrace the dressing up, the trick or treating, the opportunity to celebrate. There are others who are not so sure. Some suggest it is a tradition that was born and belongs in the U.S.
I, however, welcome any chance to cook, to come together, to be with friends, family, food and fun!
This year I whipped up a cake that I am hoping appeals to both teams: the Halloween enthusiasts and the Halloween less-than-enthusiasts. On the 31st of October, the kids and I call it Spiders in Slime. Every other day it is a truly delicious Choc Mint Cheesecake; but in true Wholefood Simply style there isn’t any cheese.
I hope you enjoy it!
For more delicious gluten free treats that are sure to delight your family and friends, try these:
3 ingredient chocolate truffles
Peanut Butter Mousse
Written by Bianca Slade - Wholefood Simply: Bianca is not entirely sure how Wholefood Simply came to be. Perhaps it all started many years ago when her journey into clean eating began. Today, her aim is to make things a little easier for those embarking on the real foods path. She strives to help families who live with intolerances and allergies. She wants to put fun and simplicity into what can sometimes be a daunting and dull experience. Ultimately, her goal is to create food that is enjoyed by all.
20-30 minutes excluding setting time, extra 15 minutes if decorating
- 1 cup cashews
- 1 cup desiccated coconut
- 10 medjool dates, seeds removed
- 2 tablespoons cacao or cocoa
- 1 tablespoon coconut cream
- pinch of salt
- 1/2 teaspoon natural concentrated vanilla extract
- 1 cup cashews
- 1 cup coconut cream
- 4 tablespoons coconut oil
- 4 tablespoons honey
- 1/2 cup frozen spinach
- 1 teaspoon peppermint extract
- 20 grams of dark chocolate, for the web (optional)
- 50 grams of dark chocolate, for the spiders (optional)
Place the 1 cup of cashews and 1 cup of coconut cream that we use in the topping into a bowl and set aside.
Place the base ingredients into your food processor and blend at high speed until the mixture is well combined and resembles a sticky crumb.
Press the base firmly into a circular 18cm spring form pan and set aside.
Place the cashews, coconut cream, coconut oil, honey and spinach into your food processor and blend at high speed until the mixture is smooth, something close to a smoothie texture.
Add the peppermint extract and quickly combine.
Pour the topping over your base and place in the fridge to set. This takes around six hours, if you would like to speed up the process you can place it in the freezer.
To decorate with a web, melt your chocolate for the web and remove the cake from the pan.
Use a large teaspoon to drizzle a spiral of melted chocolate on top of the cake. Start from the centre of the cake and spiral your way out to the edges. Use a skewer to then drag lines from the centre to the outside of the cake, creating your web.
Place the cake back into the fridge so that the web can set.
To make the spiders melt your chocolate. Use a skewer to pierce a small hole in the bottom corner of a sandwich sized snap lock bag.
Place a piece of baking paper onto a flat tray.
Fill the bag with the melted chocolate and pipe chocolate spiders onto the baking paper. Once you have used up all of the chocolate place the spiders into the fridge to set.
Attach the spiders to the cake using small amounts of melted chocolate.