D'FYNE Fitness Magazine Winter 2019 - Page 85

ONE SWEET FINISH Cheesecake is a classic dessert that everybody enjoys. This recipe is very rich and delicious but still healthier than most. It is gluten-free, lower in sugar, and void of fillers or preservatives. Mini cheesecakes are a great option because they can be decorated and flavoured individually, giving your guests several dessert options. Vanilla & Mayan Chocolate Mini Cheesecakes SERVINGS: 6 COOKING TIME: 3.5 hours Ingredients: CRUST Butter or coconut oil 1 cup rolled oats 4 tbsp organic sugar ½ tsp cinnamon ½ tsp ginger powder Pinch of ground cloves ¼ tsp ground cardamom 4 tbsp melted butter FILLING 3, 250 g packs cream cheese, room temperature 1 cup organic sugar Pinch of Himalayan Pink salt 1 lemon, zested ½ lemon, juiced 1 tsp vanilla extract or fresh vanilla bean 3 organic free-range eggs, room temperature 2 tbsp raw cacao powder ½ tsp cinnamon GLAZE 141 g pack creamed coconut 1 tsp raw cacao powder Chocolate shavings, fresh strawberries, or lemon zest, optional Directions: 1. Preheat oven to 350°F. 2. Coat the inside of 6 muffin tins with butter or coconut oil. In a bowl mix rolled oats with sugar, cinnamon, ginger, cloves, and cardamom. Add melted butter and stir until well incorporated. Press about 2 heaping tbsp of this mixture into the bottom of each tin. Bake for 10 to 15 minutes. Let cool for 10 to 15 min- utes, keeping oven on. 3. In a mixing bowl beat cream cheese with sugar and a pinch of salt for 2 to 3 minutes. Add lemon zest, lemon juice, vanilla extract and mix for 1 minute. Add eggs, 1 at a time, mixing between until incorporated. Pour cream cheese filling into 4 of the tins. To the remaining batter add cacao and cinnamon and mix. Pour this bat- ter into the remaining tins. Bake for 40 min- utes or until a toothpick inserted in the middle comes out clean. Set aside to cool. 4. I  n a small saucepan melt creamed coconut until smooth. Pour 2 tbsp on top of each vanilla cheesecake. Mix cacao into the remaining glaze and pour on top of the chocolate cheesecakes. Let set for 15 minutes until hardened. 5. Decorate with your fa- vourite toppings, such as chocolate shavings, fresh strawberries, or lemon zest. VIOLET GHELETCA is a Toronto-based registered holis- tic nutritionist. Follow her @naturallycut. D’FYNE - Winter 2019 85