Plate Expectations: Almond ‘cheese’ and chocolate chip cake bites

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:

1. 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.
2. Using a magimix, combine all the base ingredients until they form a dough-like consistency with visible chunks of nut. Remove.
3. Blend all cheesecake topping ingredients, except the chocolate chips, until smooth and set aside.
4. Grease and line a square tin size 22cm x 22cm with baking parchment.
5. Press base mixture evenly into baking tray.
6. 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.
7. Cover with cling film and freeze overnight.
8. 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