Lingonberry Chocolate Cheesecake with Tales of Stockholm

As a person who is passionate about design and food, I am thrilled to try products of Tales Chocolate .

The chocolate bars of Tales are designed to tell a story of Stockholm’s districts such as Gamla Stan, Södermalm, Djurgården, Archipelago with a sculptural map on the bar itself, but also through the flavours and taste experience. So they appeal not only to the eyes but also to the palate. The flavors were unlike anything else.

Tales chocolate is perfect for anyone who loves good quality vegan chocolate .
As most of you know I am a true raw chocolate lover. But I appreciate design-focus products and will continue to support these vegan products made with clean ingredients and a careful process in Sweden.
Below you will find the lingonberry cheesecake recipe I made with Tales Chocolate lingonberry blush.

They also won the Swedish design award in 2019. I must say that their packages are also very stylish and attractive. Whether it’s for yourself or as a gift for your loved ones, you should definitely try it.

They’re sold at selected Designtorget stores and Moderna Museet in Stockholm and they also have an online shop with worldwide shipping option, in case you yourself would like a small piece of Stockholm! Check their website if you want to purchase.

Lingon Chocolate Cheesecake*

Lingon Coulis

200 g lingonberries ( or cherries, blackberries)
40 g maple syrup or coconut nectar syrup
1/4 tsp fresh lemon juice

1. Wash your berries.
2. Place in a blender with the maple and lemon juice and blend until you get a smooth puree.
3. Pass through a fine sieve for an extra smooth finish.

Coconut Cream
200 g young coconut meat
100 ml fresh coconut water
1 tbsp lemon juice
2 tbsp maple or coconut nectar syrup
2 tbsp raw cacao butter

1. Place all ingredients in a high speed blender (I would recommend Blendtec with Twister Jar) until silky smooth.
2. Pour mixture in the small ring moulds.
3. Freeze for 2 hours, then transfer to refrigerator, let it sit for 1 hour before serving.
4. Once done, remove from the moulds.

Chocolate Cream
60 g Tales Chocolate Djurgården, Lingon Blush
2 Hass type ripe avocado about 175 g (measured after the stone is removed)
1/4 cup unsweetened almond milk
1 tsp pure vanilla extract
2 tbsp raw cacao powder
2 tbsp maple syrup
A pinch good quality salt ( I prefer licorice salt from Saltverk Iceland, it works great in desserts)

1. Melt the Tales Chocolate over bain marie. Break chocolate and place into a heatproof bowl. Sit over a pan of barely simmering water and allow the chocolate to melt, stirring occasionally.
2. Once melted, in a rectangle bowl. Refrigerate until solid enough. Then using an ice cream scooper, scoop the chocolate cream.

To garnish:
Red oxalis

1. Pour 3-4 tbsp lingon coulis into your plate.
2. Place the coconut cheesecake on the coulis.
3. Put the chocolate cream on the coconut cheesecake.
4. Garnish with oxalis and serve immediately.

*The recipe is created as part of our collaboration with Tales Chocolate.

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