10/11

Just a short and sweet update today.

I took a few photos a couple of weeks ago, when Trist and I visited our friend Josh at The Piercing Urge in Prahran. Trist got his knuckles tattooed again, and I lurked behind my camera like the introvert I am.

Also, this old building had me freaking out, it's stunning! Look at those perfect boarded-up windows , uggghhh.

x A

Ps: how is it November already? Am I taking crazy pills or what?! 

"Kinda healthy" Chocolate Peanut Butter Cheesecake. NO BAKE.

Well, since my cookie recipe post got 53 views (FIFTY THREE??!! I am not even over-reacting, that is literally the most views I've ever had in my entire history of blogging), I figured it was time a for second KINDA HEALTHY RECIPE.

So. I wouldn't exactly call this "healthy" (cream cheese isn't exactly renowned for it's health benefits, SHOCK), but I did my best to make this healtier by replacing the refined sugar with stevia and the butter with coconut oil. I also used Mayver's Peanut Butter Cacao spread from the health food isle in my local supermarket, which is literally just peanut butter and cacao without any added sugar, salt or preservatives. There are all kinds of fancy/awesome vegan alternatives to cream cheese you could attempt, but I'm just not ready to commit myself to soaking cashews for 6 hours just for a cheesecake. If I do, I'll let you know about it.

INGREDIENTS.

For the crust:

• 250 grams of digestive biscuits (thats like, 14 biscuits roughly)
• 1/3 cup coconut oil, melted
• 1 tbsp Mayver's Peanut Butter Cacao spread (found in most Australian supermarkets)
• 100 grams of raw peanuts, roasted (roast them yourself for 20 minutes at 180 degrees in the oven)
• 2 tbsp stevia
• 1/4 cup raw cacao power (or regular cocoa powder)

For the filling: 

• 500g cream cheese. I avoid "light" cream cheese as it typically contains more sugar than "full fat" (Hint: zap your cheese in the microwave for about a minute so it's easier to work with).
• 1/2 cup stevia (or less if you're not a raging sugar addict like I am)
• 375g jar of Mayvers Peanut Butter Cacao spread 
• 1 tsp vanilla bean paste
• 1/2 tsp himalayan pink salt
• 1 cup water

METHOD.

For the crust:

• Blitz all ingredients in a food processor until a sandy mixture forms.
• Press into the base of a 23cm springform cake tin and put in the freezer to set while you make your filling.
• If your base seems slightly oily, don't stress. The coconut oil will harden up in the freezer.

For the filling:

• Blitz all ingredients except water in food processor until well combined.
• Slowly add in a cup of water with the food processor running, so that the mixture becomes smooth and creamy.
• Pour mixture into the springform cake tin over the base, then set in freezer for about half an hour.
  
  

Now please enjoy your cake and this photo of me lookin' weird.

x A