Sweet Cheeks Baby Cheesecake
Looking for an alternative to the usual sugar-laden cakes, cookies, and pastries served at kid’s parties? We all shrug and think, “well, my kids only have sweets at Halloween, birthday parties, and Christmas,” Once they start school, there’s a birthday almost every week, and even though there’s no candy in your house, it’s readily available everywhere else. How can you let your kids enjoy sweets without making them feel deprived, or better yet, making you feel like a tyrant? It’s all about appealing choices. You may have to take a detour to your local health food store, but fruit juice sweetened cookies, yogurts, and fruit pops are well worth the trip, You will notice a surge in their focus, a drop in wiry energy, and better sleep patterns. You may also become a little less acquainted with your kid’s dentist. Nice one.
Sweet Cheeks Baby Cheesecake is dairy-free, wheat-free, and has no artificial sweeteners. It’s also easier to throw together than it looks. Don’t be fooled by the placement of a few strawberries and blueberries on top of the cake. All you need is time to soak the nuts (making them more digestible), whizz everything in a blender or Magi mix, and chilling time for the cake. Oh, and you’ll need to slice up some fruit. How simple is that? Feel free to play around with the ingredients: Instead of a strawberry cheesecake for girls, make blueberry for boys, and so on. I’m thinking how yummy a mango cheesecake would be right now. Yum a yum yum……
There are two options here. You can make the cheesecake in a pie plate, pushing the crust into the plate and pouring on the filling, cutting small slices for children, or you can use cookie cutters to make individual mini cheesecakes. It’s absolutely delish either way.
2 cups sliced strawberries
flesh of one young Thai coconut, reserving the coconut water.
1 1/2 cup raw cashews, soaked in filtered water for 2 hours
1/2 cup lemon juice
6 tablespoons virgin coconut oil
1 tablespoons vanilla extract
1/2 cup raw honey or agave syrup
1 1/2 cup raw almonds, soaked overnight
4-5 pitted medjool dates
1/4 teaspoon of ground cinnamon
1/4 teaspoon ground nutmeg
1 tablespoon olive oil
pinch o sea salt
Any berries of the season
tablespoon of agave syrup to paint onto the fruit (optional)
6-8 medium size cookie cutters
or a pie plate
Prep Work: Soak the nuts: Overnight for the almonds, 2 hours for the cashews.
1. Drain the almonds, adding to a magi mix with the rest of the crust ingredients. Grind the nuts until the mixture resembles breadcrumbs. Line a baking sheet with parchment paper, and press the crust onto the sheet to 1/4 inch thickness. Set aside.
2. Clean the Magi mix, and start over. Drain the cashews, adding to the Magi mix with the rest of the cake ingredients. Add 3/4 cup of coconut water. Whizz the mixture until smooth. If you find the mixture a little thick, add a little coconut water in small drips, taking care not to make the mix too thin. If you want a silky filling, transfer the mix to a high speed blender (a vita mix for me), and whizz until for 2-3 minutes.
3. Push the cookie cutters into the crust and fill each cutter to the top with the filling. Put the tray into the freezer for 2 hours.
4. Take out the tray and allow to defrost for 2 minutes. Push the cheesecake from the bottom, and it should slip out. You can also take a sharp knife, cutting around the sides on the inside, so it slips out easier.
5. Decorate eighth fruit and serve, or chill in the fridge until serving.. Makes 6-8 mini cheesecakes.