Ingrédients
- 150g oats
- 100g Merchant Gourmet Whole Chestnuts
- 100g almond butter
- 140g maple syrup
- 75g dates, pitted weight
- 50g Merchant Gourmet Whole Chestnuts
- 50g almond butter
- 2-4 tbsp date water
- 250g vegan cream cheese
- 50g almond butter
- 25g maple syrup
- 200g dark chocolate, refined sugar free where needed
- 12-14 Merchant Gourmet Whole Chestnuts, chopped
- Fruit on top (pomegranate/raspberries)
Chestnut Date Caramel
Cheesecake
Topping
Méthode
- Soak the dates for the caramel in boiling water for 10 minutes, drain and keep the water. Line 12-14 muffin tin holes with a strip of parchment paper to allow you to lift the cups out.
- Make the base: add the oats and chestnuts to the blender and blend on medium-high power until crumbled. Now add in the almond butter and maple syrup and blend again until sticky and combined.
- Divide the mix into 12-14 pieces, roll into balls and press down into the holes to make flat bases. Pop in the fridge.
- Make the chestnut date caramel: add all of the ingredients (starting with 2 tbsp date water) into a small blender attachment and blend on medium-high until smooth, adding more date water as needed until creamy.
- Make the cheesecake filling: stir together all the ingredients until smooth.
- Divide the cheesecake mix between the bases and smooth over the tops. Now add on the date caramel and spread over the tops. Pop in the fridge to chill slightly.
- Melt the chocolate and then pour and spread over the cheesecakes. Top with the crushed chestnuts and some fruit, if desired, and allow to set in the freezer for 1-2 hours.
- Carefully lift the cups out using the parchment strips and enjoy straight away. Keep in the fridge for up 1 week or 1 month in the freezer.
Good to know!
Chestnuts are naturally sweet and creamy so are great dairy replacement for deserts, plus they are a wonderful binding ingredient.
