This is one of those recipes that sounds too good to be true. It’s rich, ridiculously-creamy, loaded with flavour…and fibre-rich. It’s also dairy and refined sugar-free. So go ahead, make this cake, and feel great about indulging. You deserve a big slice!
So, about that fibre. It’s hidden in the salty, date-sweetened crust that’s made with a whole cup of All-Bran Original. I teamed up with All-Bran for this recipes series because it turns out that many of us Canadians are only getting half the amount of recommended daily fibre we need. It’s surprisingly easy to incorporate All-Bran into recipes for an unexpected fibre fix (see my Indian-Inspired Chickpea Veggie Burger Recipe here, which incorporates All-Bran into the patties).
Now, more about this recipe. It’s a no-bake cheesecake and extremely simple to make. The only trick is having soaked cashews on hand (but you can speed up this process by soaking them in boiling water for just an hour). Take a peek at this video to see how easy it really is…
Hope you enjoy this healthy spin on cheesecake as much as I do…and thanks to All-Bran for sponsoring this recipe post!
1 c. pitted dates
1 c. All-Bran Original
1 tbsp coconut oil
1/2 c. coconut oil ½ c.
1 can full-fat coconut milk
1 c. soaked cashews (soak overnight or, if rushed, soak for one hour in boiling water)
1/2 c. chickpeas
scant 1/4 c. molasses
2-3 tbsp. lemon juice
2 tsp. cinnamon
1/4 tsp. cloves
1/4 tsp. + pinch nutmeg
1/3 c. maple syrup or honey (or less if you prefer less sweet)
1 tsp. sea salt
3 tbsp. coconut oil (melted)
3 tbsp. coconut sugar
1/2 tsp. cinnamon
1/4 tsp. nutmeg
1/4 tsp. salt
2 tbsp. oats
1 tbsp. flour
For the crust:
1. In your food processor, blend All-Bran into a coarse flour. Remove from machine and set aside in a small bowl.
2. Add dates to your food processor and blend until they become a paste (if they’re not soft, place them in hot water for 10 min). Remove from machine and set aside.
3. Add your blended All-Bran back into food processor and gradually, re-incorporate your dates, followed by coconut oil and salt. If mixture is too dry, add more dates. If it’s too wet and sticky, add more All-Bran.
4. Line the base of your springform cake pan with parchment (for easy removal later on) and then press your crust into the base of the pan – go as thick or thin as you like. Depending on the size of your springform pan, you could make one big cake, or a few smaller ones. Anything goes here. Same with the crust – go as thick or thin as you like.
For the filling:
1. Add all filling ingredients to a high powered blender and puree until silky smooth (have a taste and adjust sweetness and salt).
2. Pour your creamy mixture into your cake pan and set in the fridge for at least 12 hours to firm up. You won’t believe how firm and creamy it gets!
For the topping:
1. Preheat oven to 400F.
2. Cut apple in half vertically. Take each half, place cut side down on your cutting board and cut slits (hasselback-potato style) starting at the outer edge – make sure to not cut through the apple completely as the base holds everything together.
3. In a small bowl, combine coconut oil, coconut sugar, cinnamon, nutmeg and salt.
4. Place your sliced apple halves into a small greased baking tin and cover them with two thirds of the sugary topping mixture. Cover with foil (as best you can) and bake for 20 minutes. Remove foil and bake for another 10 minutes.
5. Add oats and flour to your remaining oil/sugar mixture.
6. Remove apples from oven and let cool for about 15 minutes. With a fork, pull the apple’s slits apart and coat with remaining oil/sugar mixture. Bake for another 10 minutes, then finish by turning on the broiler and cooking for 1 to 2 more minutes. Add to cheesecake(s) and top with ice cream. Enjoy!