Yum yum yum…..here is a quick recipe you can make for dessert. This is not Kidren (kids, children) friendly however.
For the crust:
Gluten free oatmeal
Pitted dates
Melted coconut oil
Blend these together to form a dough. You can add a bit of water to assist with the blending. Using a muffin pan or cupcake liner , take about 2 tablespoons of the dough and form a dough to fit the bottom of each container. Bake for about 10-15 mintues.
Meanwhile , you can prepare your filling.
For the filling:
One pack of cream cheese
About one teaspoon Vanilla extract
A pinch Sea salt
1 egg
About half a teaspoon of cinnamon powder
Rum (Measurement up to you) *This is why this is not a Kidren friendly recipe*
Blend for about 30 seconds and you should have a slightly whipped texture. You can now taste the mixture. Taste not eat :). Adjust to taste. This makes the cheesecake light, fluffy and amazing.
Spoon some of the batter on top of each of your baked mini cheesecake crust. Bake the cake for a few minutes, about 15 minutes and remove from the oven. Allow to chill at room temperature or about an hour then place in refrigerator and allow to set about 1-2 hours.
This will not be hard when set. A bit messy yes…but the taste makes up for that. Hope you try this out. Let me know if you do. Enjoy!!
Additional/optional add-ins: fresh fruit: berries, mango, coconut flakes, chocolate sauce, caramel sauce, dried fruit etc.
gluten-free vegetarians do eat 