Now like most people, my partner and I tend to test the limitations of our health everytime the weekend rolls around. As of late, we have been finding ourselves lounging around on a Friday night, watching re-runs of House and slamming down a tub of Connoisseur chocolate brownie ice cream (which by the way, is delishhhhhhh!).
And if we were to be completely honest – the indulgence is often extended to Saturday night as well. Which is not something either one of us is particularly proud of.
This weekend, I wanted to ‘bake’ us an alternative. Something moderately healthy, yet sweet and satisfying. And since it is currently 38 degrees here in sunny Brisbane, I could think of no better excuse to remain cool in my kitchen.
So, I stole this recipe off her highness, The Minimalist Baker (click link for list of ingredients and instructions). She is an incredible magician when it comes to baking healthy alternatives and I often find myself scrolling through her endless feed for new delicious treats.
- 1 cup of pitted dates, and;
- 1 1/2 cups raw walnuts.
- 1 1/2 cups of soaked raw almonds,
- 1/4 cup of lemon juice,
- 1/3 cup of melted coconut oil,
- 1/2 cup + 2 tbsp of full fat coconut milk, and;
- 1/2 cup of 100% natural maple syrup.
Here I have started making the crust. Using a teaspoon, I patted down the mixture into 3 silicon mini cupcake trays.
Next, I chose an assortment of flavors to add to my cheesecake batter. I decided to go with:
- blackberries, and;
- 100% natural almond butter.
I wanted to keep the dessert fresh and summer-y.
Using a spoon, I blended the cheesecake mixture with my chosen flavors before layering the final product into the silicon trays.
And then I placed the trays into the freezer to ‘bake’.
After 5 hours of exercising a great deal of patience, my colorful delights were ready for serving!
I can personally vouch that these bite-sized raw cheesecakes are perfectly creamy, rich in flavor and texture, refreshing and oh so healthy.
My fiancé and I are obsessed! In fact, I think I can see his head in our freezer drawer now haha.
Love Linda, xo