Making Cheesecake can be a tedious process. Moreover, it is loaded with saturated fat and we cannot just stop with one slice. We might want to devour the entire thing.
Here’s a guilt-free simple cheesecake recipe where you don’t have to beat yourself for having those seconds.
1. Soak the cashews overnight (4-6 hours) or cover them in boiling hot water for 1 hour until they soften up. If you are pressed for time microwave them with 2 cups of water for 2-3 minutes until they soften up. The key here is to make the cashews very soft so they blend well.
2. Drain the water from cashews and blend them in a food processor until very smooth. Set it aside
3. Combine the chickpeas, oats, salt and maple syrup in the food processor and pulse until well blended. Add the cashew butter, and blend/process until it forms a smooth ball. You may need to scrape the sides a few times.
4. Arrange the silicon muffin cups in the muffin pan.
5. Scoop the mixture into the muffin cup until it is 2/3rd full.
6. Insert the date in the middle and flatten the top. You can also use pecan or almond in some. Repeat the process with the rest of the filling.
7. Place the muffin tray in the freezer for 10-15 minutes.
8. Meanwhile melt the chocolate chips with 1/4th cup of water in a small pot on low heat. Stir it well
9. Take the muffin tray out of freezer and pour the melted chocolate into each muffin cup until completely coated on top.
10. Now put it back in the freezer again until right before you are ready to eat them.
11. You can take it off of the silicon cup while still frozen. It should peel away easily
12. You can garnish it with your choice of fruit – blueberries, raspberries, or strawberries while serving them.
|2 cup of rolled oats
|1 cup of cooked (or canned) chickpeas
|1 cup of cashews soaked
|1/2 cup of maple syrup
|1/2 teaspoon of salt
|Handful mix of dates, pecans, almonds
|1 cup of dairy-free dark chocolate chips
|Crushed pecans for sprinkled topping