This cocoNutty salted chocolate cheesecake is a throw things together and see what we get. I couldn’t believe that just before finishing the The Ketogenic Pressure Cookbook, I’d be contacted by the wonderful people at Double Insight Inc. the makers of the Instant Pot!! They kindly asked if I could contribute a few recipes to their website and to the Instant Pot app!
I was completely taken aback and tickled pink with their request!
One problem, I had a week to meet the app deadline to submit a few working recipes with a picture or two. I hadn’t thought about creating new recipes since the finish of the cookbook. I needed to get my butt in gear. Nothing like a tight deadline!
I rummaged around my fridge to see what I had kicking around. This coconut hazelnut pecan maple salted chocolate cheesecake or CocoNutty Salted Chocolate cheesecake is the result!
I brought it to the dedicated taste testing crew at work for their feedback. When I first mentioned the ingredients, they weren’t sure whether the coconut chocolate hazelnut pecan crust would work with the maple salted chocolate filling. I guess it worked because a few of them had seconds with and without the extra fleur de sel. While it’s optional to sprinkle sea salt on top before serving, it just brings out that salty sweet contrast that many of us love.