Tribal Moon Chocolate Cheesecake

christmas pack

Who can resist this delectable goodness? A perfect balance of bitterness and sweetness, the Tribal Moon Chocolate Cheesecake will be a hit this holiday season. 😊🍰🍰


  • 1 cup finely chopped toasted hazelnuts, toasted
  • ½ cup melted butter
  • 1 cup cream cheese, softened
  • 1 cup sugar
  • 1 cup chocolate graham crumbs
  • 1 ½ cups Tribal Moon cacao nibs, melted and cooled
  • 1 cup sour cream
  • 1 teaspoon vanilla extract
  • 1/2 teaspoon almond extract
  • Pinch of salt
  • 3 large eggs, room temperature, lightly beaten

For the glaze:

  • ½ cup Tribal Moon Cacao
  • 1/4 cup heavy whipping cream
  • 1 teaspoon vanilla extract        


  1. Combine the graham crumbs, hazelnuts and butter.  Press the mixture in the bottom of an ungreased springform pan. 😊😊😊
  2. Beat the cream cheese, sugar, and cooled Tribal Moon cacao in a large bowl until smooth. Combine sour cream, vanilla extract, and salt. Add eggs one at a time, beating on low speed just until blended after each addition. Pour over the crust. Place the pan on a baking sheet.
  3. Bake for an hour or until the center is almost set but still soft. Let the cake cool on a wire rack for 10 minutes. Use a knife to loosen the sides of the cake from the pan. Let it cool for 60 minutes or more and put it in the fridge overnight.
  4. To make a chocolate glaze, melt Tribal Moon Cacao and cream in a microwave. Stir until creamy and add in vanilla. Spread over chilled cheesecake. Chill the Tribal Moon Chocolate Cheesecake overnight for a more succulent taste. 😊


Depending on what type of recipe you are creating, we always try and prepare cacao in the easiest possible way with the greatest amount of care. So here are a few helpful hints on how to do that.

  • If you need the cacao in more of a powder-type form for your recipe, just blitz larger chunks of Tribal Moon Cacao in a Nutri-Bullet, Thermomix, or Food Processor for 10 seconds. Then it is all ready to go without needing to chop or grate it. Easy. 😊
  • If you need to turn your cacao into more of a liquid type of consistency, simply pour boiling water into a pot with the cacao and stir over heat until it melts. NEVER LEAVE THE CACAO as it begins to get hot. If it starts to steam, that is as hot as you want to get. Try to NEVER RAISE the temperature of the cacao above 87 Degrees Celsius as it will lose some of its medicinal qualities.
  • Have fun