Low Carb No Bake Chocolate glazed Cheesecake

Low carb quick and easy variation of a favorite cake type with a luscious sugar free chocolate glaze.

Ingredients:
Crust:
100 g pitted dates
100 g almonds
50 g gluten free oats
2 tablespoons cocoa

Filling:
500 g low fat cream cheese
250 g low fat sour cream
1 teaspoon vanilla aroma
sugar substitute (equal to 100 g sugar)
1 package of gelatin (for 500-600 g of liquid)

Glaze:
70 g coconut oil
20 g cocoa powder
Pinch of instant coffee
a drop of vanilla aroma

Directions:
1) Soak 100 g of pitted dates in water best over night, at least for an hour.

2) Best Using a food processor mix together 100 g almonds, 50 g gluten free oats and 2 heaping spoons of cocoa until no more big pieces are left. Add the soaked dates (without the water) and mix in the food processor until a dough start to form.

3) Lightly butter the bottom part of a spring form cake pan (about 18 cm diameter) and wrap the sides in clingfilm and put together.

4) Using your dough create the bottom crust (using a spoon or glass, push the dough into a even, flat surface)

Filling:
5) Mix together 500 g of cream cheese with 250 g of low fat sour cream, 1 teaspoon vanilla aroma and your sweetener (equivalent to 100 g sugar). Mix thoroughly until well combined. Best to have this mixture at room temperature for the next step.

6) Prepare you jelly according to the instructions on your package

7) Using a hand mixer mix together the filling and your jelly. Pour the mixed filling into the spring form onto your crust. Even out and put it into the fridge to settle and cool.

Glaze:
8) Warm the 70 g of coconut oil until liquid, add 20 g of cocoa, pinch of instant coffee and a drop of vanilla extract. Mix until well combined.

9) Take your chilled cake out of the fridge and pour your glaze over it starting at the edges and ending in the center. Let cool for at least 20 minutes, best for an hour

Enjoy!

Tips & Tricks:
If you chill your cake longer than the 10 to 20 minutes you might need a "heated" knife to split the glaze evenly without breaking it.
In case you want to give your cake that little extra on the look, pour the glaze with the sides removed. Again starting on the sides the glaze will pour down the edges and give it that extra look many like.
You can flavor the cream cheese with anything you fancy. You could use grapefruit juice, lemon, lime or orange juice. Basically whatever you fancy.
The most important thing about this recipe is that it's low carb so that when you're on a diet or are diabetic you don't need to have a bad consciousnesses or reach for that insulin syringe as soon as you eat a piece (not like other recipes)