For this topic, I’m taking off my nutritionist’s hat and I’m speaking to you as a food lover because it’s a really rich recipe made from cashew paste.
I really like this recipe as the cashew’s flavour goes really well with the dates and vanilla. It is also a frozen dessert recipe. When you eat it a few minutes after it has come out of the freezer and that it melts in your mouth, it’s a real treat !
Mix all the ingredients for the base. To obtain a smooth mixture, you may need to add 1 to 2 tbsp of water, depending on the moisture content of your dates.
Line 6 muffin moulds with baking paper and place the mixture at the bottom of each of them.
Mix the filling ingredients until they are smooth and creamy.
Add the filling on top of the base in each of the 6 moulds.
Scatter frozen blueberries on the filling mixture.
Put it in the freezer overnight (it can be consumed within a week).
Remove from the freezer 5 minutes before serving it. In the meantime, heat 30g of frozen blueberries with 50ml of water in a small saucepan to make a quick sauce that you can pour over your cheesecakes at the time of eating it.
Note on gluten:
Pure oat flakes are generally considered to be safe for people who are allergic and have an intolerance to oatmeal. However, oats are often contaminated with other types of cereals during harvesting, transport or packing. Therefore, people with allergies in particular should make sure to use products that are certified gluten-free.
A recipe that is 100% delicious and should be eaten with moderation (the nutritionist is back).
This article is brought to you by Petit Criquet Healthy, your qualified nutritionist in Lausanne. You can find me on her website www.petitcriquethealthy.com
Je m’appelle Noémie, j’ai 31 ans et je suis nutritionniste diplômée.
Dans mon quotidien, j'aide des personnes comme vous qui ont une vie bien occupée et qui souhaitent atteindre des objectifs physiques et alimentaires.
Retrouvez-moi sur mon site https://noemienutrition.com/ pour des coachings personnalisés et des programmes disponibles en ligne. Et j'alimente régulièrement mon blog avec des recettes et des sujets d'actualités.