Healthy but indulgent sweet treats for a happy gut.
Labneh, passion fruit and ginger cheesecake
SERVES 8
FOR THE BASE
● 250g ginger nut biscuits
● 100g mixed seeds, toasted
● 125g melted butter
FOR THE FILLING
● 200g white chocolate
● 200ml double cream
● 600g labneh (or full-fat cream cheese)
● 1 tbsp honey
● 8 passion fruits, seeds and juice
1 Start by lining the base of a 23cm springform cake tin with baking paper.
2 Blitz the ginger nuts and half the mixed seeds in the blender to form fine crumbs. Add the rest of the toasted seeds to the blitzed biscuits, along with the melted butter, and stir well. Press the mixture into the bottom of the lined tin, ensuring you work the crumb evenly all the way to the edges. Chill the base in the fridge while you make the filling.
3 Melt the white chocolate in the microwave in 30-second bursts and allow to cool slightly. (Alternatively, break the chocolate into a heatproof bowl and set over a pan of simmering water until melted.) Whip the cream in a bowl using an electric whisk until it has firm peaks.
4 In a separate bowl, whisk the labneh and honey together for just a minute until smooth. Now fold the double cream and labneh together, ensuring they are well combined. Add the cooled melted white chocolate and whisk for a minute to mix everything together evenly.
5 Spread this cheesecake mixture onto the prepared biscuit base, making sure you work your way to the edges and that there are no gaps. Smooth the surface as best you can with a palette knife and transfer the cheesecake to the fridge for eight to ten hours, or ideally overnight.
6 To serve, remove the cheesecake from the springform tin and slide it carefully off the paper onto a serving dish. Top with the passion fruit seeds and juice, or any other fruit you like. Any leftovers will keep in the fridge for a couple of days.
Gutlicious rocky road
SERVES 8–12
● 175g dark chocolate
● 125g date molasses
● 5 digestive biscuits
● 5 dried figs, roughly chopped
● 50g dried apricots, roughly chopped or jumbo green raisins
● 50g sour cherries
● 75g shelled pistachios, toasted
● 1 tbsp cocoa powder
1 Start by lining an 18cm square tin with baking paper. Break the dark chocolate into pieces and put into a heatproof bowl set over a saucepan of simmering water (make sure the base of the bowl doesn’t touch the water). Melt the chocolate, stirring occasionally, then remove from
