L C Chocolate Almond Crust L C F Recipes

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L-C CHOCOLATE ALMOND CRUST L-C-F



L-C Chocolate Almond Crust L-C-F image

This is a definite "try-me" recipe for your next cheesecake. Cut down on those carbs and enjoy this chocolate crust on a lemon cheesecake!

Provided by Nana Lee

Categories     Cheesecake

Time 20m

Yield 8 serving(s)

Number Of Ingredients 4

2 cups almond meal (flour)
1/4 cup Splenda sugar substitute
1 -3 tablespoon unsweetened cocoa powder (optional)
4 -6 tablespoons melted butter

Steps:

  • Pour the almond meal, cocoa powder and splenda in a bowl and mix well with a fork.
  • Add 4 Tbs of butter and mix well -- if it seems too dry, add another 1-2 Tbs and mix.
  • Press it into the bottom of your pan and bake at 350ºF for 10-15 minutes.
  • Let it cool completely before adding in the cheesecake batter.

Nutrition Facts : Calories 188.2, Fat 17.8, SaturatedFat 4.6, Cholesterol 15.3, Sodium 41.1, Carbohydrate 4.7, Fiber 2.8, Sugar 1.1, Protein 5.1

CHOCOLATE ALMOND CRUMB CRUST



Chocolate Almond Crumb Crust image

This is so good, and can be used with pies and cheesecakes. Try to use toasted whole almonds for this it really makes a huge difference in the taste, I make a triple recipe, divide into three equal potions, use one and then freeze the other two in freezer bags to have ready for when I need it for a recipe. This crust is well worth making.

Provided by Kittencalrecipezazz

Categories     Dessert

Time 1m

Yield 2 cups (approx)

Number Of Ingredients 6

3/4 cup whole almond (preferably toasted)
20 thin chocolate wafer cookies
1/4 cup butter, softened (no substitutes)
1/3 cup sugar (can use more for a sweeter taste)
1/2 teaspoon almond extract
1/4 teaspoon salt

Steps:

  • Process almonds and wafers in a processor until fine crumbs form.
  • Add in all remaining ingredients and process until combined.
  • Press into 8 or 9-inch pie plate, or a 9-inch springform baking pan.
  • Bake in a 350 degree oven (second-lowest rack) for 10 minutes.

Nutrition Facts : Calories 905.1, Fat 58.7, SaturatedFat 19.2, Cholesterol 62.2, Sodium 802.8, Carbohydrate 87.5, Fiber 8.4, Sugar 53.8, Protein 15.6

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  • Place the almonds and walnuts in a food processor and blend them into a coarse meal. Add remaining ingredients and blend until well combined. It should come together in the food processor and stick together when you pinch it.
  • Using your hands, press the crust into an even layer into mini tart pans with removable bottoms. You can also use 1 larger tart pan with a removable bottom or a spring form pan.
  • Tip: if you prefer for the recipe to not be fully raw, you can poke a few holes in the bottom of the crust with a fork and bake them for 8 to 10 minutes at 325°F. The nuts toast up nicely and it gives a yummy overall flavor to the cheesecake that might be more palatable to people who aren’t accustomed to raw food and desserts. Allow the crusts to cool completely before filling them.
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