How often do you walk into a cafe or restaurant and the desserts just aren’t up to scratch? You might be craving a thick slice of super-moist chocolate cake with a rich layer of buttercream icing, or a crumbly apple pie with lashing of cream and melting ice-cream, but the venue you’ve chosen just doesn’t seem to value their dessert menu as much as their mains.
This seems to happen to me a lot and it is something that really nicks me off! As far as I am concerned, a good restaurant should offer a range of delicious desserts, lovingly prepared, and served with as much care and attention to detail as the rest (can you tell I’m a sweet tooth!). A good dessert should top off a fantastic meal and leave you with a feeling of satisfaction and contentment. It should send you on your way knowing that your dining experience has been complete and rewarding.
Now picture walking into a cafe or restaurant where the dessert menu is already lacking and you are trying to find something somewhat healthy. Perhaps you have an allergy, perhaps an intolerance, or perhaps you just want something sweet and indulgent without the guilt. If the first scenario seems familiar, then the second is a nightmare. Finding a decent dessert is hard enough, finding a healthy one, is near impossible!
So why not make your own. In a recent bid to find something sweet and indulgent I came up with these delicious Paleo Hazelnut Choc-Cherry Cheesecakes! They are lovely and rich and the perfect size to complete your meal without the regret of overindulging! The recipe makes a generous 12 servings, however you can easily store any uneaten cheesecakes in a sealed container in your fridge for the rest of the week. Alternatively, find the ingredients to make 6 in the notes below this recipe. Top them off with a delicious cherry glaze and they are the perfect dessert to indulge in when your local cafe just can’t keep up! I hope you enjoy my Paleo Hazelnut Choc-Cherry Cheesecakes and let me know how you find them!
Paleo Hazelnut Choc-Cherry CheesecakesPrint This
- 1 1/2 cups hazelnut meal
- 3/4 cup dates, soaked in warm water for 1 hr
- 2 tbs raw cacao powder
- 2 tbs coconut oil
- 1/4 tsp sea salt
- 1 cup cashew butter
- 1 cup coconut milk
- 3 tbs honey
- 6 tbs coconut oil melted
- 1/4 cup cacao powder
- 1/3 cup chocolate hazelnut butter
- 1 tsp vanilla bean paste
- 2 cup cherries, pitted roughly chopped (frozen work well)
- 2 tbs coconut sugar
- 2 tbs water
Place the first five ingredients in a food processor and process for 3-4 minutes or until well combined. Divide mixture evenly between between 12 (or 6) holes of a cupcake tin and press down. Ensure that the base or each cheesecake is even and flat. Place in the fridge to set while you prepare the filling.
Clean your food processor bowl. Place the next seven ingredients in the bowl of the food processor and process for 5-6 minutes or until mixture is very smooth. Remove cupcake tin from the fridge and divide mixture between each hole. Tap tin on the bench to to even out and remove air bubbles. Place in the fridge to set for a minimum of 1 hour.
While the cheesecakes are in the fridge, make the cherry glaze. Combine the cherries, sugar and water in a small saucepan. Bring to the boil, then reduce heat and simmer for 10 minutes or until thick and syrupy. Cool at room temperature.
Use a knife to run around the sides of the cheesecakes to release from the cupcake tin. Remove cheesecakes from tin and let sit at room temperature for 10 minutes. Top each with cherry glaze before serving.
Uneaten cheesecakes that are not covered with cherry glaze can be kept in an airtight container in the fridge for up to 1 week. To make 6 Cheesecakes use the following: 3/4 cup hazelnut meal 1/3 cup dates, soaked in warm water for 1 hr 1 tbs raw cacao powder 1 tbs coconut oil pinch sea salt 1/2 cup cashew butter 1/2 cup coconut milk 1 1/2 tbs honey 3 tbs coconut oil melted 2 tbs cacao powder 3 tbs chocolate hazelnut butter 1/2 tsp vanilla bean paste 1 cup cherries, pitted roughly chopped 1 tbs coconut sugar 1 tbs water