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Is It Possible to Have a Healthy Dessert?

Chocolate Chip Chili Cheesecake:

Try saying that three times fast! Here's a recipe for a (not bad for ya) fabulously-tasty treat for you and your friends. There will be plenty! I'm sure you'll find it worth the effort!


  • 4 Cocoa Cassava Bars, left unwrapped overnight to harden, broken up.
  • 4 TBSP butter, room temperature
  • 1 pound cream cheese, room temperature
  • ¼ cup Xylitol
  • 2 tsp. vanilla extract
  • 2 eggs
  • 2 TBSP flour (any type flour you like, even coconut flour)
  • ½ cup organic sour cream
  • ¾ cup evaporated milk
  • 2 small chocolate or "chili chocolate" bars (broken into small pieces)


  • Put Cocoa Cassava Bars in zippered plastic bag, remove most air and seal.
  • Crush bars with rolling pin almost to crumbs. Place crumbs in mixing bowl.
  • Add butter to Cocoa Cassava crumbs and mash together well.
  • Spread crumb mixture onto bottom of 9" round, Springform pan.
  • Pat mixture down into pan bottom, until even and firm. Set aside.

Cream Cheese Filling:

  • In bowl, place cream cheese, Xylitol and vanilla extract.
  • Blend well (use mixer or emulsion blender)
  • Add eggs, flour. Blend again.
  • Add sour cream and evaporated milk.
  • Blend thoroughly, scraping down sides of bowl.

Assemble Cake, Sprinkle Topping, Bake:

  • Pour filling mixture over chocolate crumb crust.
  • Break up chocolate bars, while still in wrapper, using rolling pin.
  • Sprinkle chocolate bits evenly over cream cheese filling.
  • Bake in oven preheated to 350° F for 25 min.
  • Remove cake, cover loosely with foil.
  • Return to oven for 30-40 min (usually 35 min)
  • Remove from oven. Cool in fridge 4-5 hours. Do not cool at room temp.
  • Serve. ENJOY!!!