Mint Chocolate Chip Cheesecake with Chia Seeds and Roasted Red Pepper & Feta Topping

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Ingredients

• Chia Seeds Base
• 1 cup almond flour
• 1/4 cup chia seeds
• 2 tablespoons coconut oil, melted
• 1 tablespoon honey
• 1/4 teaspoon kosher salt
• Mint Chocolate Chip Filling
• 2 containers (16oz) Norman's Kosher Cholov Yisroel Cream Cheese, softened
• 1/2 cup coconut sugar
• 3 eggs
• 1/2 cup unsweetened cocoa powder
• 1/2 cup dark chocolate chips, melted and cooled
• 1 teaspoon vanilla extract
• 1/2 teaspoon mint extract
• 1/4 teaspoon kosher salt
• 1/4 cup mini chocolate chips
• Roasted Red Pepper & Feta Topping
• 1 container (8oz) crumbled feta cheese
• 1/4 cup roasted red pepper, chopped
• 1 tablespoon fresh parsley, chopped
• 1 tablespoon fresh lemon juice

Instructions

1. Preheat the oven to 350°F. Grease a 9-inch springform pan.
2. Chia Seeds Base: In a medium bowl, combine the almond flour, chia seeds, coconut oil, honey, and salt. Mix well and press mixture into the bottom of prepared pan. Bake for 10 minutes. Set aside to cool.
3. Mint Chocolate Chip Filling: In a large bowl, beat the cream cheese and coconut sugar together until smooth. Add the eggs, one at a time, mixing well after each addition. Stir in the cocoa powder, melted chocolate, vanilla extract, mint extract, and salt. Fold in the mini chocolate chips. Pour mixture into cooled crust.
4. Bake for 45-50 minutes or until the center is almost set. Cool the cake to room temperature and refrigerate for at least 4 hours.
5. Roasted Red Pepper & Feta Topping: In a small bowl, mix together the crumbled feta cheese, roasted red pepper, parsley, and lemon juice. Spread mixture on top of the cheesecake before serving.