This is a healthy alterative to chocolate peanut butter cups which are loaded with sugar. These are made with no sugar (of course) and taste amazing. I use an 8 x 8 pan lined with parchment so that I can lift out to score and cut. They can also be done in a 9 x 9 pan. This would make them a bit thinner.
3 cups of rolled oats ground into flour (this can be done in food processor) or just use oat bran
If using rolled oats, process into a coarse flour. Melt coconut oil and mix with peanut butter, date puree, vanilla and salt. Using a food processor for this makes it easy but it is not necessary. Add oats and mix well to combine. The more you mix the smoother the base will be.
4 oz. chocolate chips (sweetened with Stevia)
2 oz. 95% Lindt chocolate
2 Tbsp. coconut oil
Using a microwave safe glass container, melt all 3 ingredients together. Start with 30 seconds and stir. Then only 10 second intervals, stirring after each. Once completely melted pour over base tipping pan to spread. Refrigerate approx. 30 min. and remove to score chocolate before it gets too hard. Return to refrigerator.
Place first 4 ingredients in a medium size pot. Over low heat stir together and slowly heat until cocoa butter is melted and well incorporated. Remove from heat and stir in vanilla. Add oatmeal and coconut, mixing until everything is well blended. Scoop using a small ice cream scoop (approx. 1/8 cup size) on to lined pan, press down to desired thickness and refrigerate until firm. Store in an air tight container. Enjoy.
Note: these are the cacao butter drops that I used. They look a lot like white chocolate chips but do not taste like them. They are 100% pure. If you do not have these or do not want to buy them (they are quite expensive) replace the 4 oz with half butter and half chocolate chips sweetened with stevia.
This is a no bake, sugar free, cheesecake. I have used coconut milk (full fat) in the filling. You can use heavy cream if you prefer. When using coconut milk, you will want to refrigerate the can over night so that it will be easier to scoop the solid cream off the top (save the liquid and use it in other baking, smoothies, or stir fry sauces). A 400 ml can will yield approx. 1 cup of cream to whip. Makes approx. 10 small mason jars or 1 (6-8″) spring form pan.
3/4 cup total (almond, coconut, flax flour) I use 1/4 cup of each but any combination will work.
2 Tbsp cocoa powder
2 Tbsp butter
Mix together until incorporated. Press into 10 small jars for individual servings or use a small (6-8″) spring form pan.
1 cup coconut cream whipped(see note above). I have found the best way to whip this is with an immersion blender.
Cream cream cheese until soft. Add date puree and mix well. Add peanut butter. Continue to mix until smooth and creamy. Fold the whipped coconut cream into mixture and divide evenly between jars. Top with shaved almonds or crushed peanuts.
1/2 cup sugar free chocolate chips (I use Krisda sweetened with stevia)
4 squares 95% Lindt chocolate Melt in a microwave safe glass bowl either in microwave or over hot water. If using a microwave start at 30 seconds, stir then melt in 10 second intervals, stirring each time until melted.
Using small candy type cup papers (my favorite are the ones lined with foil). The ones I use are Reynolds brand. Pour or spoon a small amount of chocolate into each one. If you tilt and swirl, chocolate will cover bottom and up sides a bit (another way is to use a small kid’s paint brush). Place in fridge or freezer until set. Fill with approx. 2 tsp. of filling (this will depend on size of cups). Cover with more chocolate. Refrigerate and enjoy.