RECIPE Cheesecake bites with Oat & Mill’s oatmeal “ice cream” on D is for Dinner
Growing up, Candace Tierney faced a major dilemma: she was both lactose intolerant and addicted to ice cream.
The 23-year-old entrepreneur used that dilemma, however, as the inspiration for her company Oat & Mill, which uses oatmeal as the basis for sweet, creamy desserts that mimic ice cream’s flavour and texture.
On CBC Radio’s D is for Dinner, Tierney shares her recipe for a vegan “cheesecake” topped with one of Oat & Mill’s creations.
Cinnamon Cheesecake Bites with Caramel Apple “Ice Cream”
- 1 cup pitted dates.
- 1 cup walnuts.
- 1½ cup raw cashews.
- 1 cup coconut oil.
- 1 lemon, squeezed.
- 1/2 cup maple syrup.
- 1½ tsp. ground cinnamon.
- 1 scoop Oat & Mill Caramel Apple Frozen Delight.
- Apple slices (optional).
- For the crust, place the pitted dates and walnuts in a food processor and mix thoroughly until you have a crumble.
- Grease a muffin tray and press the crumble down evenly at the bottom of the pan.
- Place the cashews, coconut oil, lemon juice, maple syrup and cinnamon in a food processor or high speed blender and mix on high for five minutes.
- Pour the resulting “cheesecake” mix onto the crust in the muffin tray.
- Freeze for two hours.
- Serve by topping with the scoop of frozen Oat & Mill dessert, the apples, and any additional crumble that’s left over