Mini White Chocolate Raspberry Vegan Cheesecakes
 
Prep time
Cook time
Total time
 
Hazel & Cacao:
Recipe type: Dessert
Serves: 8
Ingredients
  • BASE:
  • 1 cup almond meal
  • 1 cup cacao powder
  • 4 TBSP maple syrup
  • FILLING:
  • 1½ cups raw cashews (soaked for 15 mins in boiling water or soaked overnight)
  • 1 400g can coconut cream
  • ¾ cup cacao butter
  • juice 1 lemon
  • 2 tsp vanilla extract
  • ⅓ cup maple syrup
  • TOPPINGS:
  • punnet raspberries
  • peanut butter
Method
  1. In a bowl, mix together the base ingredients until they stick together between the fingers. Spoon mixture our and press down evenly onto the base of a large muffin tin. I used a silicone muffin tray.
  2. Place cashews in a bowl, boil a kettle of water and pour over cashews. Allow them to sit for at least 15 minutes before draining the water. Alternatively, you can cover cashews in cold water and leave them to soak 3-4 hours or overnight before draining.
  3. For the filling, melt down the cacao butter in a saucepan over low heat until liquid, place melted cacao butter and all other filling ingredients in a high-speed blender or food processor and blend until smooth.
  4. Pour out evenly on top of the bases in the muffin tray. Place some raspberries on top and allow them to sink a little bit.D Place in the freezer to set for about 3-4 hours. Once set, keep in the freezer until you want to eat them then transfer them to the fridge for 2-3 hours before eating to defrost. Drizzle with peanut butter. For best consistency for eating keep in the fridge and consume within a week.
Recipe by Talida Voinea at https://talidavoinea.au/mini-white-chocolate-raspberry-vegan-cheesecakes/