1 teaspoon unflavored gelatin
3 large egg yolks
½ cup Swerve confectioners’-style sweetener or
equivalent amount of liquid or powdered sweetener
(see here)
3 ounces unsweetened chocolate, finely chopped
1 cup heavy cream

chocolate glaze

¾ cup heavy cream
⅓ cup Swerve confectioners’-style sweetener or
equivalent amount of powdered stevia or erythritol
(see here)
2 ounces unsweetened chocolate, finely chopped
Seeds scraped from 1 vanilla bean (about 8 inches
long), or 1 teaspoon vanilla extract

Fresh mint leaves, for garnish

special equipment (optional)

Silicone bûche mold, about 10 by 3½ inches

1. Have on hand a silicone bûche mold or a 9 by 5-
   inch loaf pan. If using a loaf pan, line it with parchment
   paper, leaving some paper overhanging.


2. To make the cheesecake layer, heat the cashew
   milk and gelatin in a large saucepan over low heat until
   the gelatin melts, about 2 minutes (or in the microwave