Desserts & Baking

Wheat- and gluten-free raw cheesecake bars

By Abigail Donnelly
Full StarFull StarFull StarFull Star
Makes 28
Easy
40 minutes
Wine/Spirit Pairing
Simonsig Chenin Blanc 2015
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Ingredients

Method
  • 200 g ground almonds
  • 12 dates
  • 120 g desiccated coconut
  • ½ cup coconut oil
  • 500 g cream cheese
  • 3 x 150 g Woolworths Nottingham White cheese with date and orange
  • 3 x 100 g dark chocolate slabs, melted

Method

Ingredients

Line a 27 x 20 cm deep rectangular baking tin with clingwrap.

Using a food processor, process the ground almonds, dates, coconut and coconut oil until it forms a paste. Press into the tin and freeze for 20 minutes.

Mix the cream cheese and Nottingham White. Using a spatula, evenly spread the cheese mixture over the base. Freeze for another 20 minutes.

Pour over the chocolate and return to the freezer for 10 minutes, or until the chocolate has set.

Cut into slices.

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Abigail Donnelly

Recipe by: Abigail Donnelly

Nothing excites Woolworths TASTE's Food Director quite as much as the challenge of dreaming up recipes with innovative new foods – or the thrill of creating deliciousness on a plate with the humblest of ingredients. With Abi by your side, you’ll be a cooking expert in no time at all.

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Comments

  • default
    fleur Morris
    26 June 2017

    Cant find the Nothingham cheese anywhere. Not even online. What would be a substitute?

    1. default
      27 June 2017

      Hi Fleur, a sweet flavoured mascarpone can work too.

      Happy Cooking!
      TASTE team

  • default
    Isabel Gomes
    7 March 2017

    Hi Abi, our Woolies does not stock the Nottingham cheese, could i just double the cream cheese?

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