Salted caramel cheesecake bites
Servings
12bites
Servings
12bites
Ingredients
Base
  • 50g rolled oats
  • 1/2tbsp coconut oilmelted
  • 40ml water
Filling
  • 50g dates
  • 1tbsp water
  • 1/4tsp Sea salt
  • 1/2tbsp coconut oilmelted
  • 25g dark chocolateat least 70%
  • 200g light cream cheesesoftened at room temperature
Instructions
Base
  1. Toast rolled oats in pre heated 160C oven until golden, or about a minute.
  2. Blitz toasted oats, melted coconut oil and water in food processor.
  3. Press small teaspoons of mixture into each of the 12 silicon mini muffin moulds.
  4. Place in the fridge to cool.
Filling
  1. Soak dates in boiling water for 5-10 minutes until soft.
  2. Drain dates and place them in food processor with water, sea salt and coconut oil. Blitz until a paste forms.
  3. Melt dark chocolate in microwave on low until smooth.
  4. Whisk the softened cream cheese and fold through the date mixture along with half of the dark chocolate.
  5. Spoon cream cheese filling on top of base and drizzle remaining dark chocolate on top.
  6. Place in freezer for an hour before popping out of silicon moulds.
  7. Store in an airtight container in the fridge or freezer.
Recipe Notes

65 calories per serve

Print Recipe
Salted caramel cheesecake bites
Salted caramel cheesecake bites
Course Desserts
Cuisine Chocolate
Servings
bites
Ingredients
Base
  • 50 g rolled oats
  • 1/2 tbsp coconut oil melted
  • 40 ml water
Filling
  • 50 g dates
  • 1 tbsp water
  • 1/4 tsp Sea salt
  • 1/2 tbsp coconut oil melted
  • 25 g dark chocolate at least 70%
  • 200 g light cream cheese softened at room temperature
Course Desserts
Cuisine Chocolate
Servings
bites
Ingredients
Base
  • 50 g rolled oats
  • 1/2 tbsp coconut oil melted
  • 40 ml water
Filling
  • 50 g dates
  • 1 tbsp water
  • 1/4 tsp Sea salt
  • 1/2 tbsp coconut oil melted
  • 25 g dark chocolate at least 70%
  • 200 g light cream cheese softened at room temperature
Salted caramel cheesecake bites
Instructions
Base
  1. Toast rolled oats in pre heated 160C oven until golden, or about a minute.
  2. Blitz toasted oats, melted coconut oil and water in food processor.
  3. Press small teaspoons of mixture into each of the 12 silicon mini muffin moulds.
  4. Place in the fridge to cool.
Filling
  1. Soak dates in boiling water for 5-10 minutes until soft.
  2. Drain dates and place them in food processor with water, sea salt and coconut oil. Blitz until a paste forms.
  3. Melt dark chocolate in microwave on low until smooth.
  4. Whisk the softened cream cheese and fold through the date mixture along with half of the dark chocolate.
  5. Spoon cream cheese filling on top of base and drizzle remaining dark chocolate on top.
  6. Place in freezer for an hour before popping out of silicon moulds.
  7. Store in an airtight container in the fridge or freezer.
Recipe Notes

65 calories per serve