{"id":1366,"date":"2016-11-07T18:16:29","date_gmt":"2016-11-07T05:16:29","guid":{"rendered":"http:\/\/www.frot.co.nz\/design\/recipes\/?p=1366"},"modified":"2021-05-18T09:42:34","modified_gmt":"2021-05-17T21:42:34","slug":"chocolate-mousse-or-cheesecake-special-occasion-desserts","status":"publish","type":"post","link":"http:\/\/www.frot.co.nz\/design\/recipes\/chocolate-mousse-or-cheesecake-special-occasion-desserts\/","title":{"rendered":"Chocolate Mousse or Cheesecake special occasion desserts"},"content":{"rendered":"

If you’ve seen my last few posts, you’ll have noticed I’ve been hanging out on Steemit a bit recently. This is a new blogging platform, where you have the potential for being paid for your posts. It’s still in Beta, so still in development, but the advantage of getting in early is that you can start to build your audience.<\/p>\n

Mostly when I come across new recipes I like the look of, I pin them to Pinterest<\/a> for you. But at this stage, Steemit posts can’t be pinned. So when I saw this the other day, I decided (with the author’s permission) to reblog it – or at least some info about it – here. This would be an amazing real food dessert to make for a special occasion. (I then also found a similar recipe elsewhere, more about that a bit further down.)<\/p>\n

If you’re not able to have cocoa or cacao, substituting carob instead should work just fine on all recipes.<\/em><\/p>\n

If you’re on GAPS, you will only be able to have this if you’re late stage and can have cocoa. You’ll need to substitute honey as your sweetener.<\/em><\/p>\n

It’s a four layer German chocolate cheesecake recipe.<\/p>\n

First of all here is a link to the original recipe, by a Steemit user called @gringalicious<\/a>. This version is not gluten free, sugar free, Paleo or any of the things I recommend healthy\u00a0food should be. But it does look amazing, so here’s a picture of it.<\/p>\n

\"gringa-german-choc-cheesecake\"<\/a><\/p>\n

Now let’s move quickly on to the version that is Paleo and vegan. It still has maple syrup in it, so it’s not an every day recipe, but remember it for Christmas, special birthdays, anniversaries.<\/p>\n

This version is by a blogger called @rebeccaryan and she has made it pretty much all whole food.<\/p>\n

To see the full recipe, complete with photos each step of the way, visit the post on Steemit<\/a>.<\/p>\n

But first, here are the ingredients, so you can have a preview of “suitability” before clicking through:<\/p>\n

Crust:<\/p>\n