1 1/2 cups almond meal (or use a food processor to grind up raw almonds)
1/4 cup butter (chilled ghee or coconut oil)
1 Tbsp cocoa
1 Tbsp coconut crystals
Dash of salt (especially if almonds and butter are unsalted)
6 ounces unsweetened chocolate, chopped small
2 1/2 cups cream cheese
1 cup coconut crystals
3 large Omega-3 eggs
3 large Omega-3 egg yolks
7 oz container of Greek style yogurt
1/2 teaspoon cocoa, dissolved in 1 Tbsp hot water
1 teaspoon pure vanilla extract
3 ounces unsweetened chocolate, finely chopped
1/2 cup heavy cream
2 Tbsp coconut crystals
Preheat the oven to 350 degrees F.
To make the base, in a food processor combine the almond meal, butter, cocoa and coconut crystals until it makes damp, clumping crumbs and then tip them into the pan.
Press the crumbs into the bottom of the pan to make an even base and put into the freezer while you make the filling.
Put a kettle on to boil.
Melt 6 ounces of the unsweetened chocolate either in a microwave or double boiler, and set aside to cool slightly.
Beat the cream cheese to soften it, then add the coconut crystals, beating again to combine. Beat in the whole eggs and then the yolks, and the Greek yogurt. Finally, add the cocoa dissolved in hot water, the vanilla extract and melted chocolate and mix to a smooth batter.
Take the springform pan out of the freezer and line the outside with a good layer of plastic wrap, and then another layer of strong aluminum foil over that. This will protect the cheesecake from the water bath. Pour the cheesecake filling into the pan.
Fill the roasting pan with just boiled water to come about halfway up the cake pan. This will keep the oven moist and the cheesecake from cracking.
Bake in the oven for 45 minutes to 1 hour. The top of the cheesecake should be set, but the underneath should still have a wobble to it. Peel away the foil and plastic wrapping and sit the cheesecake in its pan on a rack to cool. Put in the refrigerator once it is no longer hot, and leave to set, covered with plastic overnight. Let it lose its chill before unspringing the cheesecake to serve.
To make the chocolate sauce: very gently melt the chopped chocolate, cream and coconut crystals. When the chocolate has nearly melted, take off the heat and whisk it to a smooth sauce. Let it cool a little, and pour it over the chocolate cheesecake on its serving plate.