Raw Mini Cheesecakes

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Raw Mini Cheesecakes


Ingredients

  • For the cheesecake mixture:
  • 400 g cashew nuts
  • 100 g cocoa butter, melted
  • 2 cans coconut milk (I only use the thick creamy part of it and just a few tbsp of the liquid)
  • 3 tbsp coconut oil, melted
  • 1 vanilla bean
  • Let soak cashew nuts in water, best is over night. Rinse well after soaking and mix with other ingredients in a high speed blender until smoothe. Divide the mixture into three parts.
  • For the base:
  • 400 g dates
  • 3 tbsp cocoa
  • 10 tbsp oats
  • 2 tbsp puffed amaranth
  • Cut dates into small pieces and combine with cocoa, oats and puffed amaranth. Press mixture into forms (I used 10 with a diameter of 6 cm) and store in the freezer. (Optional: form a few little bliss balls out of the base mixture for decoration)
  • For the purple layer add the following to 1/3 of the cheesecake mixture:
  • 300 g blueberries
  • 1 tsp spirulina
  • Set aside ~ 3 tbsp of the purple mixture for decoration and add the remaining onto the base and store in freezer for at least 30-60 mins for the layer to set. •
  • For the yellow layer add the following to 1/3 of the cheesecake mixture:
  • 1 mango
  • 1 small persimmon
  • 1 mandarin
  • 1 tsp cinnamon
  • Add 1/2 of the yellow mixture onto the purple layer and set into freezer for at least 30-60 mins for the layer to set.
  • For the pink layer add the following to 1/3 of the cheesecake mixture:
  • 1,5 cups (frozen) raspberries
  • juice of 1 lime
  • 1 tsp ginger
  • Add pink mixture onto the yellow layer and set into freezer for at least 30-60 mins for the layer to set.
  • Add second half of the yellow mixture as top layer and decorate with bliss balls, blueberries and the remaining purple mixture if you like. Store cakes in the freezer for at least 6 hours and add chocolate drizzles once all is set.
  • You can easily store these in the freezer and take them out whenever you fancy one of these (30-60 mins before serving). Enjoy!

 

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