I had a fantastic time at the Allergy and Free From Show on Friday, where I made my healthy cheesecakes recipe in a guest chef demo for Freee by Doves Farm.

I want to start by thanking the organisers of the expo and the lovely people at Freee for inviting me to do the demonstration, and also the fabulous group of people who turned up to watch me!

Subscribe now!

No spam guarantee.

I agree to have my personal information transfered to MailChimp ( more information )

So, as promised, I’m posting the recipe here for you guys to try. If you do make it, please let me know what you think!

The healthy cheesecakes are free from:

  • Gluten
  • Milk
  • Egg
  • Soya

They’re also vegan, which I somehow managed to do without actually trying!

Each cheesecake also contains an incredible 10.9% of your daily recommended intake of iron! That’s because one of the main ingredients is spinach. Yep, you read that right. But don’t run away – nobody who has tried my healthy cheesecakes has had any idea they contained spinach, and they were all shocked when I told them.

Amazingly, it’s actually spinach that gives these healthy cheesecakes their green colour! There are no artificial colours used whatsoever. And I’m super proud of how healthy and delicious these are!

THIS is how much spinach is used in the recipe! Plenty of good greens.

Healthy Mini Mint Chocolate Cheesecakes

Makes 12   –  only 9 ingredients

Ingredients

Base

50g Freee by Doves Farm Rice Flour

50g Nutristrength Pea Protein Roasted Cocoa

6 Medjool Dates (approx. 100g) – seeds removed

30ml Rapeseed oil

30ml Water

 

Topping

200g Cashew nuts (soaked overnight in water, or at least for 2-3 hours)

40g Spinach

110ml Water

45ml Agave nectar

2.5 tsp Peppermint extract

 

Method

Preheat the oven to 170 degrees

Place 12 muffin cases in a muffin tray

Mix all of the base ingredients in a food processor

Scoop the mixture into the muffin cases – I usually use an ice cream scoop as it works out around 1 and a bit scoops per case

Using the back of the spoon, flatten the base mixture and then bake in the oven for 7 minutes

Allow to cool before making the topping

Put the spinach and water in a Nutribullet (or other smoothie maker) and whizz it up

Drain the water from the cashew nuts and add one third of the nuts to the spinach smoothie mix, then pop it back on the Nutribullet to mix together

Add another third of the nuts to the mixture and whizz it up in the Nutribullet again

Add the final third of the cashew nuts to the mixture, as well as the agave nectar and peppermint extract, then whizz it all together one more time

Pop the cases with the base in them back into the muffin tray and then scoop the topping mixture on top of the bases

Freeze for 2-3 hours before serving

These taste best chilled, so I tend to leave them in the freezer until I want one, and then I remove it from the freezer around 20 minutes before eating.

Enjoy your healthy cheesecakes!

If you’re wondering why I advise you to add the cashew nuts one third at a time, it’s simply because I nearly killed my Nutribullet by adding them all in one go at first, and I don’t want you to go through the hell of having to save up for another smoothie maker.

Just like all of my other recipes, these are quick and simple to make. So if you do try this recipe please either let me know what you think on here, or tag me on whichever social media you use.

Macros (per mini cheesecake):

Kcals – 182

Carbs – 16.3g

Fat – 9.8g (5.4g mono / 2g poly / 1.5g sat)

Protein – 6.4g

Iron – 10.9% of daily recommended intake!

Please follow and like Happy Healthy Nat:
READ  7 Ways to Make Your Kitchen Weight Loss-Friendly