Last week I had the pleasure of spending three days with my wonderful client, superfood brand Kaizen Living, at Food Matters Live at London Excel. This isn’t a review post about the event, but I just wanted to mention a couple of brands who I came across and featured in this collaborative recipe.
First up: Perfect World Ice Cream. Their stand happened to be next door to us, which was very handy in that we didn’t really get chance to eat proper meals in between so their healthy ice cream kept us going. MY GOD. It’s just heavenly. Available in various flavours, including Belgian Chocolate Brownie, Strawberry, Banana & Walnut Chip and my absolute favourite, Carrot Cake. No added sugar, dairy and gluten-free and packed full of fibre and good fats, it sounds good to be true – but this is all real!
Then we have Nutrii. As a huge fan of Quark, it was wonderful to meet Akvile and Junhani at the event and sample their delicious fat-free, high protein and low carbohydrate product made in Britain using Dorset milk. Thick, creamy and satisfying, you wouldn’t be able to tell that it’s actually good for you!
If you’ve not heard of Arctic Power Berries yet, you’re missing out. Meeting the lovely faces behind the brand, it’s clear to see Anna and Eveliina are passionate about their products – 100% pure berry powders from Finland, available in the form of Blackcurrant, Cranberry, Lingonberry and Blueberry. Adding just a little amount provides the most wonderful colour to all kinds of dishes – plus loads of nutritional benefits too!
A while back, I produced some recipes using Jim Jam’s reduced sugar jams and no added sugar chocolate and hazelnut spreads. Seriously, Nutella lovers, get your hands on this healthier alternative; it is heaven in a jar. Bringing home with me some of the delicious Blackcurrant spread, it works gorgeously in the recipe below.
So, combined with a few of my other favourite products – Kaizen Living superfood powders, Mornflake oats and Lucy Bee coconut oil, here we have a delightful recipe for mini no-bake healthy cheesecakes, ideal for any time of year. Low in sugar and packed with protein and good fats, these are great to make in advance and have on hand should you need a last minute treat to impress!
For the base –
- 4 tbsp rolled oats (I used Mornflake)
- 2 tbsp desiccated coconut
- 1 tbsp coconut oil (I used Lucy Bee)
- 1 tbsp honey, agave syrup or coconut nectar
For the filling –
- 2 x small tubs of Perfect World healthy strawberry ice cream
- 1 x tub Nutrii raspberry Quark pot
- 1 tsp Kaizen Living acai berry powder
- 1 tsp Arctic Power Berries Blackcurrant Powder
- 6 x small tsp of Jim Jam’s blackcurrant low sugar jam
- Start with the base: mix together the oats and coconut in a bowl. Stir in the coconut oil and chosen liquid sweetener until the mixture comes together. Divide between 6 muffin cases (silicone is best) and press down, making sure the base is covered. You only need a little mixture at the bottom.
- Now, for the filling. Remove the tubs of ice cream from the freezer about 10-15 minutes beforehand to soften and melt.
- Spoon out both into a blender along with the raspberry Quark, acai berry powder and blackcurrant berry powder. Whizz up until thick and smooth.
- Add 1 tsp of the jam to sit on each base, then divide the creamy mixture between the muffin tins – you might have a little leftover, either eat straight away or freeze separately. Now place the tin in the freezer for at least 2 hours.
- When you’re ready to serve, remove from the freezer 10 minutes beforehand, push out a mini cheesecake and top with a fresh berry (your choice). Now enjoy!