Plate Expectations: Almond ‘cheese’ and chocolate chip cake bites
Our in-house chef Denise Phillips cooks up her latest culinary treat!
Denise Phillips is a Jewish cook and author
This is a dairy-free frozen cheesecake mixture that cuts up beautifully into tasty bites of ‘cheesecake’. The creamy texture comes from the cashew nuts and coconut oil combination.
Method:
- Soak the cashew nuts overnight with water so that they are just covered or place in a dish, cover with water and cover with cling film. Put in the steam oven or microwave on high for 10 minutes.
- Using a magimix, combine all the base ingredients until they form a dough-like consistency with visible chunks of nut. Remove.
- Blend all cheesecake topping ingredients, except the chocolate chips, until smooth and set aside.
- Grease and line a square tin size 22cm x 22cm with baking parchment.
- Press base mixture evenly into baking tray.
- Top with cheesecake filling using a spoon or spatula to make sure the filling is evenly distributed over the base.
Sprinkle the chocolate chips over the top of the squares. - Cover with cling film and freeze overnight.
- When you’re ready to serve, remove from the freezer about 15 minutes before using, then cut into squares and serve immediately.
Base ingredients:
- 200g pitted dates
- 60g desiccated coconut
- 200g whole almonds – roasted
- 1 teaspoon vanilla extract
- 60g ground flax seed
- 60ml water
Topping ingredients:
- 300g cashews nuts
- 60g coconut oil
- 60g agave nectar (or maple syrup or honey)
- 1 teaspoon vanilla extract
- Juice of 1/2 a lemon
- Chocolate chips for topping – 3 tablespoons
Preparation time: 25 mins. Cooking time: No cooking time. Makes: 25 slices
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