Raw White Chocolate Cherry Mini Cheesecakes
Hazel & Cacao: Hazel & Cacao
Recipe type: Dessert
Serves: 12
- Base:
- 1 cup shredded coconut
- 2 TBSP maple syrup
- 2 TBSP coconut oil
- ½ cup almond meal
- 1 tsp vanilla extract
- Filling:
- 1 ½ cups soaked cashews (soak for at least 4 hours or overnight)
- ¼ cup freshly squeezed lemon juice
- ¼ cup coconut oil
- ½ cup maple syrup
- ⅓ cup cacao butter liquefied
- 12 – 15 cherries plus extra for decoration.
- For the base: combine all the ingredients in a mixing bowl and mix together until well combined.
- Press about 1 TBSP amount into the base of a muffin tin. I lined with strips of baking paper for easier removal
- Set in freezer while you make the filling
- For the filling, melt your cacao butter over the stove on low heat, stirring.
- place all the filling ingredients except cherries in a blender and blend until smooth. About 2 minutes.
- half the cherries and remove the stone. Fold into the cheesecake mixture
- pour mixture over the top of bases in your muffin tin
- set cheesecakes in freezer for about 4 hours
- defrost for a few minutes before serving
- decorate with some extra cherries and enjoy
Recipe by Talida Voinea at https://talidavoinea.au/raw-white-chocolate-cherry-mini-cheesecakes/
3.5.3208