Friday!! Whoo hoo! Well, I don’t want to say not really, since I have so much work to do and little time in which to get it down, but it’s still the principle of the matter: celebrate where and when you can. It’s been a while since I posted something food-related, so I figured I’d dig something out of the draft archives that I’ve wanted to share for a while. These munchies are long gone by now, but they were tasty and easy, so even laziness is no excuse for me to make them again, and for you to try them out 😀
When I was going wild making passionfruit curd I had quite a lot of the fruit lying around and decided that instead of spooning it over smoothies (which is also great), it would be better served decorating something decadent. I’m still in indulgence mode after the Morocco trip we went on over the March holidays, so these little freezer treats are perfect for those snacky moments when you need sweetness in your life, which is why I’m going to make another variation this weekend.When I’m stressed I get snacky (and happy, and bored, and just breathing…I should really take up a handsy hobby), and all the more now that I’ve started my teaching practicals and have to navigate the massive amounts of personal admin for my portfolio. The last time I taught students it was Honours History, so these little learners are a completely wild experience. It’s quite fascinating sitting in class and hearing the simplest terms being explained very slowly for them – I’m really going to have to tone it down What doesn’t need any slowing down is this cheezecake though! As you can see I didn’t even wait for them to properly defrost before taking pictures, just because I was so eager to eat more (since I’d been munching the freezer and base whilst making it…to test).
PASSIONFRUIT PEAR CHEEZECAKE
Ingredients (makes 8 muffin-sized cheezecakes):
- 1 cup chilled chickpeas
- 2 medium pears
- 2 tsp almond essence/extract
- 2 tsp vanilla extract
- 3 TBSP custard powder
- 1/4 cup non-dairy milk
- 2 TBSP chia seeds mixed with 6 TBSP water
- 1/2 cup almond flour
- 1/2 cup sugar/sweetener of choice
- 1 – 2 TBSP ginger spice
- 2 tsp cinnamon
- 1 tsp pepper
- pinch salt
- Optional: 2 heaped TBSP almond butter
- Passionfruit pulp from 2 fruit mixed with 1 tsp sweetener if necessary (OR some passionfruit curd)
- 1/3 cup coconut oil
- 1/3 cup cacao powder/carob/cocoa powder
- 1 TBSP ginger spice
- pinch pink salt
- sweetener of choice if desired
- 3/4 cup spicy corn (or else pretzels)
- 3/4 cup soaked and pitted dates
- In a food processor, combine your base ingredients until the corn (or pretzels) are fairly broken down, according to taste). If you’d like a smoother base, first blend down the corn/pretzels or use a mortar & pestle, and then add the dates.
- Once your base is done line a giant or normal muffin pan with clingwrap or parchment. Distribute the base mix evenly and smooth over the top.
- Blend your custard powder, non-dairy milk, essence/extracts and sugar until smooth. A blender will be optimal but a food processor works as well.
- Add the rest of the ingredients for the filling and blend until smooth, then distribute atop your base ingredients and smooth over the top.
- Spread your passionfruit evenly over half of each.
- Let the cheezecakes freeze for at least 45 minutes to an hour until firm to the touch.
- In a bowl, mix your coconut oil, cacao, ginger, salt and optional sweetener. Drizzle over the top and let it freeze for a short while before slicing your cheezecake into halves, quarters, or bite-sized.
- Store in the freezer and let them defrost for five or so minutes before munching. This is a freezer treat, not a soft cheezecake, so treat it like an ice-cream of sorts!
I know that most of you lucky ducks are entering spring and stuff now, so this is ideal for that. We’re busy having global warming in the South, so it’s fluctuating between vengeful summer sun, freezing autumn winds, and chilly winter nights. With all the confusion it’s best for our household and my sanity that we have something in the house for every occasion: freezer treats and soup is on the menu for the weekend!And before I go I have to gloat about how happy my last two foster cats are at their new home – bladdy naughty, apparently, but dearly loved! Kiwi and Marmi(te) are the two cutest creatures, and I’m so blessed they went to a new home together. ❤Also, I’m not sure if I’ve shared this but Bullet, our blind foster boy, was homed with a fake-feral, Eddie and is totally happy in his new home as well! So much glee for all my babies (even if they’re over a decade old) 😀 Seeing cats all over beds and stuff makes my heart soar, because for health & safety reasons we segregate our fosters from our own babies, so they never get to cuddle with us on the bed and such, which always makes me feel terrible. When they end up like this, kings and queens, I get totally overwhelmed with emotion!And I promise this is the last one! Chino (also blind, who lived with us a year or so ago) is super spoilt in his new home, as he deserves! His mom updated me this week to say he wakes her up with meows and he gets held in the arms for at least five minutes, after which he is satisfied that he is sufficiently adored. Best of all, he gets to go outside under supervision, so my precious munchie has such a great life ❤ Man-thing totally adored Chino and was ready to keep him as our own, but I think Chino got an amazing deal out of life to end up where he has!