These beautiful mini cheesecakes may look complex, but are actually very simple to make - all you need is a blender and a bit of patience! Raw, vegan, refined sugar and gluten-free, they are the perfect healthy treat to whip up over the Easter holidays.
Ingredients:
For the base:
50g almond flour
100g oats
60g coconut flour
175g Medjool dates, roughly chopped
For the filling:
7 tbsp Aduna Super Cacao Powder
450g cashews (soaked overnight + drained)
180ml coconut milk
3 tbsp maple syrup
2 tsp vanilla essence
80ml water
4 tbsp coconut oil
Method:
To make the base blend the oats, almond and coconut flour in a food processor. Then add the dates and blend again until all the ingredients are well combined. Transfer to mini cake tins lined with cling film and place in the freezer while you make the filling. You could also use cupcake cases if you don't have mini cake tins.
To make the filling, blend the cashews, maple syrup, cacao powder, vanilla essence and water until smooth. Then add the melted coconut oil and pour over the cheesecake bases. Freeze overnight.
Take the cake tins out of the freezer and wait for them to defrost for 10 minutes. Then, decorate with melted chocolate, pistachio dust and Easter eggs.
Enjoy!
Recipe by fresh.greens
