Raw Mini Cheesecakes

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Well these little guys turned out a treat!

AND!

Only 6 ingredients!

They are dairy free, sugar free, gluten and wheat free, vegan and paleo! Phew!! What ya waiting for?!

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Make sure before you start planning to make them though that you soak your cashews. Cashews should always be soaked before eaten, otherwise they are toxic to our system. For that reason and in order to achieve a smooth filling for this recipe, they gotta be soaked! This recipe was inspired by The Minimalist Baker, a fellow food blogger who you should definitely check out!

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Base

1 cup Pitted dates (soak in warm water to soften)

1 cup Walnuts

Filling

1.5 cups Cashews (soaked in water overnight, then drain and rinse before use)

1/3 cup Coconut oil

1/2 cup Coconut milk or cream

1/2 cup Maple syrup or honey

Optional flavours

Almond/Peanut butter & Raspberries

Blueberries (fresh or frozen)

Instructions!

  • Starting with the base. Add dates to food processor and blend until smooth (you may have to add some warm water)
  • Add the nuts and process into a loose dough. It should stick together when you squeeze it between your fingers. If not, add some more dates. If too wet, add some more nuts!
  • Grease with coconut oil a 12 muffin tray and optionally you can make parchment paper tabs as I did pictured to help remove them when set (truth be told I didn’t find them that helpful!)

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  • Next press 1 heaped tbsp of the base mixture into each muffin hole and really press it down with your fingers.
  • Now onto the filling. In a clean processor, blend all the filling ingredients. Patience is the key to this recipe. Use a high power setting and blend until really smooth and creamy. You may need to add a tbsp or two more of coconut milk to achieve this.
  • Taste and adjust sweetness to your liking, then add any optional flavours you wish!

I removed half of the mixture and poured into the muffin cases then added in blueberries. The other half of the mixture remaining in the processor I added 3  tbsps of almond butter then transfered the mixture to my muffin cases and topped with a fresh raspberry each. Taste as you go according to your own preference!

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Pop into the fridge for a few hours to set or if you are in a rush place in the freezer but be careful not to let freeze completely.

The almond butter raspberry version went down a treat! I topped some with cinnamon because it wouldn’t be right if I didn’t!!

If I was making them again I would add peanut butter to the blueberry versions as they were a little lack-luster on their own!

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