I’ve been a big fan of Perkier! for many years, a brand offering some healthy gluten-free products like porridge pots and snack bars which are all palm-oil free and full of goodness. It’s been a pleasure to work with these guys and create recipes in the past which is why I’m so excited to be sharing a brand new creation just in time for Christmas using their incredible new bites!
Providing 100% plant based goodness, they are high in fibre, provide 6g protein, and are packed with nutritious slow release energy. Gluten, wheat and dairy free, they are also suitable for vegans and of course, contain no palm oil. Available in Salted Caramel, Cacao & Orange and Cacao & Peanut flavours, the bites are crunchy but melt in the mouth and very moreish indeed. Very handy for popping in your work bag, gym bag or while out and about for a delicious and good for you snack on the go – Perkier!, you’ve done it again!
In keeping with the festive theme I’d use the Cacao & Orange Bites to make a chocolate orange inspired baked cheesecake tart that’s vegan, dairy-free, gluten-free and contains no refined sugar so anyone can enjoy this wonderful, rich dessert.
Chocolate Orange Cheesecake Tart
For the tart case –
- 3 x bags Perkier Cacao & Orange Balls
- 2 tablespoons coconut oil, melted (I used The Groovy Food Company)
- 50g rolled oats (I used Mornflake)
- 2 tablespoons maple syrup (I used Indigo Herbs)
For the filling –
- 4 tablespoons no added sugar marmalade (I used St Dalfour)
- 300g pack silken tofu
- 100g dairy-free soft cheese
- 100g coconut sugar (I used The Groovy Food Company)
- 40g cacao or cocoa powder (I used Bioglan)
- 2 tablespoons cornflour
- Zest and juice of 1 large orange
To decorate –
- Dried orange slices (I used Nim’s Fruit Crisps)
- Cacao nibs
- Perkier Cacao & Orange Balls
- Edible glitter spray
- Melted chocolate (I used The Groovy Food Company’s Agave Chocolate Orange Sauce)
- Preheat the oven to 170 degrees C and grease a 20cm loose bottomed tart tin.
- First make the tart case: Place all if the ingredients into a blender or food processor (I use my Ninja Kitchen Nutri Ninja) and whizz up until broken down and the mixture comes together.
- Tip into the tin and use your hands to press the mixture across the base and up the sides evenly. Bake for 10 minutes.
- Meanwhile blend the filling ingredients until smooth and quite thick. Pour this into the partly cooked base and stand in a deep roasting tin. Fill with boiling water to fill halfway to up the sides. Bake for 45 minutes until firmed up, set aside and allow to cool then chill for at least 2 hours.
- Arrange some orange slices around the edge, Perkier balls in the middle and cacao nibs around them, finished off with edible gold spray. Slice up and enjoy!