This weekend marks the first real weekend of summer! This weekend is a bank holiday weekend and even better the sun is shining, there isn’t a cloud in the sky and we’re off camping for the weekend 🙂 Yippee!!!! I love summer. So many days of picnics on the beach (sometimes in the rain) spent gloriously spending time with my lovely children. Time flies by so fast and i’m trying to make the most of every single day of the sunshine where we’re not stuck in doors, faces pressed against windows looking out at our normal lashing rainy Irish days.
Today I am so excited to share this recipe for delicious snickers cheesecakes, made with only healthy ingredients. I’ve always loved anything containing peanuts and snickers bars were one of my favourite chocolate bars when I used to eat chocolate. These little bites I have to say are pretty damn tasty and even though they look unhealthy they are super nourishing.
Each mini cheesecake contains less than 1/2 a medjool date and only 1/4 of a teaspoon of maple syrup so they are relatively low in natural sugar.
I have been testing various base recipes for cheesecakes. This base doesn’t actually need to be baked, however if you decide not to bake them they have to be kept in a freezer as they will break apart easily when fully thawed. Baking for just 12 minutes holds the base together like a soft, yummy flapjack. I used buckwheat grouts in the base which taste nutty and almost smokey but if you can’t find them or want to substitute you can change them to sunflower seeds. Just make sure everything is like fine breadcrumbs in the food processor.
I’d love to hear if you make them and what you think. Getting feedback is the best part of Baby Led Feeding for me, so send on your photos.
Hope you all have an amazing holiday weekend with your families and especially the little ones.
2 Cup Oats (milled into oat flour, or 1 cup of buckwheat flour)
1/2 Cup Buckwheat Grouts (or 1/2 cup sunflower seeds if you can’t find the grouts)
5 Medjool Dates (soaked in boiling water for 10 minutes)
8 Tablespoons Melted Coconut Oil
350g Cashews (soaked in water overnight)
2 heaped tablespoons smooth natural peanut butter
1 Teaspoon Pure Vanilla Essence
1 tablespoon maple syrup
5 Medjool Dates
3-4 tablespoons boiling water
50g Cacao Butter
1 Tablespoons Maple Syrup
1 Teaspoon Sugar Free Vanilla Essence
1/2 Tablespoon Cacao Powder
1 and 1/2 Tablespoons Cashew Butter (or other smooth nut butter)
1 Tablespoons Tahini
How to make it...
To make the base layer
Pre-heat oven to 180ºC
Add the oats, buckwheat grouts and dates to a food processor and process until it resembles fine breadcrumbs then pour in the oil and vanilla and keep mixing until it forms a dough ball.
Spoon a heaped teaspoon of the mixture into mini muffin cases in your mini muffin tin. I used the pestle from my pestle and mortar to press the mixture tightly into each compartment. This is important as it helps keep them firm for little hands 🙂
Bake for 12 minutes then remove from the oven and cool fully before adding the filling.
To make the filling
Drain the cashew nuts then add to a clean food processor. Process until they start turning creamy and smooth like cream. This takes about 12-15 minutes. You will need to stop throughout this time to scrape the sides down. If you need a little water to help it along just add in 2 tablespoons at the most.
Add the peanut butter, vanilla and maple syrup and pulse again a few times until fully combined.
Using a teaspoon gently spoon the mixture into each of the mini muffin cases on top of the base. It should come almost to the top. Just leave a little room for the caramel.
Place the cheesecakes in the fridge for 4 hours to allow them to set.
To make the caramel
Caramel is so simple to make. Place the medjool dates in a food processor and process until it forms a ball and has become smooth.
Add boiling water to the mixture 1 tablespoon at a time and keep the processor at full speed. The sauce should become a little thinner with each spoonful. You are looking for a consistency of a thick sauce.
Place a teaspoon of the caramel on top of each cheese cake and tap it down gently to mould around the top.
To make the chocolate
Bring a saucepan of water roughly 1/4 full to a boil and then turn to a simmer. Add the cacao butter to a glass bowl and place over the water to melt making sure none of the water gets into the butter.
Whisk in the maple syrup, vanilla, cacao powder, cashew butter and tahini until the mixture is completely smooth and creamy.
Add the bowl to the fridge to allow to thicken slightly before drizzling over the cheesecakes.
HELPFUL TIP - Freezing
These can be frozen and work really well too as they only have to thaw for about 10-15 minutes before eating. Kind of like snickers ice cream :)))