Real Food Cheesecakes

25g almonds/hazelnuts/walnuts

10g 72% dark chocolate diced into chunks

10g butter

1 egg

150g full fat soft cheese

15g honey

1/2 vanilla pod or drop of essence

1 tbsp of powdered sweetener

Pinch of flakey sea salt

Items you’ll need:

Blender or whisk

3x3" ramekins, small pots or 1x round springform tin

Preheat oven to 180C and meanwhile collect hazelnuts into a sandwich bag and using a rolling pin smash up into an almost flour consistency or leave chunky for texture or alternatively use the blender. Using a knife, dice the chocolate.

Melt butter in a pan or microwave in a heatproof bowl and then add in the crushed nuts, pinch of salt and chocolate. Divide the mixture into the ramekins equally and bake in the oven for 4-6 minutes or until fragrant, remove and then drop the oven to 160c.

For a baked cheesecake - add the egg, cream cheese, vanilla, sweetener and honey to a blender and whip for 60s into a fine batter. Pour the batter equally into the three dishes and place back in the oven for 8-10 minutes or until 'just' set where the centre is slightly jiggly. They will be rise but will fall as they cool.

For a non baked version - omit the egg (will save 20 cals per pot) and mash together the cream cheese, honey, vanilla and powdered sweetener with a spatula and refrigerate. Bake the nut bases just a couple minutes longer and allow to fully cool before spoon in your cream cheese topping. Set them in the fridge for an hour before eating.

Based on each baked cheesecake using hazelnuts.

Serves 3 - Calories: 268

Protein: 6g Carbs: 7.3g Fat: 24g Fibre 1.6