No-Bake Cheesecake Cookies

Author: Stacey and Matty   Date Posted:22 March 2018 


No-baked Cheesecakes Cookies

 

CHIEF TIPS

Cooking Tip: Cross contamination is a thing. We need to be careful to how we prepare food. Be sure to use a new knife when it comes to chopping different types of food or more so when chopping meats. Cross contamination is also evident in packaged foods. If you're feeding a coeliac be sure to get the labelled Gluten Free brands as the have to go through strict procedures to claim this.

Training Tip: When lunging think about keep a long and wide stance. The closer and narrower your feet are the less support you have. You should drive the weight through the heel of the front foot. You also want to keep a reasonably upright torso. You can achieve this by pushing your hips forward. If you feel off balance when lunging then more than likely a few adjustments would have you lunging like a legend!

Mindset Tip: Some activities are super refreshing to the brain. These activities should be called on regularly and used as adult play sessions. This includes activities such as singing, dancing, playing music, creating art

 

RECIPE OF THE WEEK

No-Bake Cheesecake Cookies

These cookies have a perfect Paleo cheesecake filling, sweet coconut for texture, and an indulgent chocolate coating.

 

Ingredients:

  • 2 tablespoons extra virgin olive oil
  • 2 tablespoons honey
  • 1 teaspoon ground cumin
  • 1 teaspoon ground cinnamon
  • 800g butternut pumpkin, peeled, cut into 1cm-thick wedges
  • 1 tablespoon brown sugar
  • 1 bunch silverbeet
  • 80g Danish fetta, crumbled

 

Instructions:

Step 1 - In a small saucepan over low heat, add dates and water. Heat for 10 minutes. Cool and drain. Place ⅔ of the dates in a food processor

Step 2 - Add the macadamia nuts, ⅓ cup coconut oil, ½ cup coconut butter, coconut milk, lemon juice, and salt. Process until extremely smooth.

Step 3 - Add the coconut flour and process until smooth.

Step 4 - Transfer to a separate container and pop in the freezer to firm up while you prepare the other ingredients.

Step 5 - In the food processor, combine the coconut flakes, the remaining ⅓ of the dates, and 1 tablespoon coconut butter. Process until mixed and a bit sticky.

Step 6 - When the date and coconut milk mixture in the freezer has firmed up a little, use a cookie scooper to drop heaping tablespoons of it onto a baking sheet.

Step 7 - Make little balls from the heaping teaspoons of the coconut flake and date mixture and carefully press into the tops of the cheesecake filling balls on the baking sheet. Freeze until firm.

Step 8 - Heat the chocolate with 3 tablespoons coconut oil until just melted but not hot.

Step 9 - Coat the cheesecake cookies in chocolate; freeze until set.

Step 10 - Store cookies in an airtight container in the fridge or freezer.

NOTES

How to warm tortillas: For the best flavour, warm tortillas directly on a stovetop gas burner over medium heat, turning often with tongs, until they are heated through and slightly charred. Stack tortillas and wrap in a clean tea towel to keep warm.

 

Full recipe from PALEOHACKS.COM

 

ABOUT THE AUTHORS
Matty and Stace from The Chief Life are driven to educate and assist you with your health, nutrition and fitness related goals. They are both CrossFit coaches, have heaps of skills with nutrition and Stacey is a Dietitian with almost 10 years of experience. If you want to know how to get the most out of yourself through quality nutrition, we can help! Head to thechieflife.com for more info, to get in touch or to order your personalised meal plan or training program. We create the plans so all you have to do is make it happen! “Stop thinking about it and go be about it”.


Leave a comment

Comments have to be approved before showing up