Everyone loves cheesecake, but unfortunately its made with ingredients which are high in saturated fat and sugar. And, unless you have made it yourself, you can add a few chemicals to that list.
This recipe actually uses natural products which are high in polyunsaturated fat (good fats which reduce your cholesterol), sweetened by natural sugars (from fruit) and a bit of fibre for an added boost.
Energy – 333kcal
Carbohydrates – 14.7g
Sugars – 12.9g
Fat – 26.6g
Protein – 8.8g
High in Omega 3
1 x cupcake tray
1 cup of medjool dates (pitted and soaked in warm water for 5 minutes)
1.5 cups of almonds
1 cup of walnuts
1/3 cup of light olive oil
1/2 cup of coconut milk
1/2 cup of maple syrup
1 small jar of ‘Meridean’ peanut butter
1 tablespoon of olive oil spread
1 handful of blueberries (or other fruit).
- Use the baking paper to create tabs so that your cheesecake can be pulled out easily at the end. These should be roughly cut into 1 cm x 7cm rectangles and placed into each of your cupcake holes in the tray.
Line the cupcake tray lightly using an olive oil based spread.
3. For the base: Add your dates and walnuts to a blender and blend until a smooth paste has been formed. Then split the paste evenly between the 12 cup cake holes in your tray. Use the back of a spoon to press the mixture down firmly. At this point, the paper tabs should be under the base.
- For the filling: Add the almonds, olive oil, coconut milk and maple syrup to a blender and blend until a smooth even paste is formed. Again, split this paste evenly between the 12 cupcake holes, placing it onto of the base.
Decorate the tops of the cheesecakes with peanut butter/ blueberries or a mixture of both.
- Place the cupcake tray into the freezer and leave to set for 2 hours.
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