Raw White Chocolate Cherry Mini Cheesecakes

With Coconut Macaroon Base
Raw White Chocolate Cherry Mini Cheesecakes

Raw White Chocolate Cherry Mini Cheesecakes

As I am sure I have mentioned before, I love cherries. I’m trying to make the most of them before they are no longer in season. It is a shame that cherries are so expensive. I get so excited over them I always end up buying too many and then I feel so horrible if they start going mouldy before I get the chance to eat them. I decided to put some of my left over cherries to good use and turn them into desserts. I also have a recipe for cherry popsicles coming soon. Both these recipes appeased my sole, not only because they use cherries, but also because I got to use my cherries up without having to throw any away. I got this idea from a woolworths magazine, where they had a gorgeous picture of these mini cherry chesecakes with a coconut macaroon base, white chocolate cheese filling and cherries. I decided to do the same thing but make it raw , vegan, glutenfree and of course without all the added refined sugar. They turned out delicious. Hope you enjoy.

 

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Raw White Chocolate Cherry Mini Cheesecakes
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Recipe type: Dessert
Hazel & Cacao:
Serves: 12
Ingredients
  • 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.
Method
  1. For the base: combine all the ingredients in a mixing bowl and mix together until well combined.
  2. Press about 1 TBSP amount into the base of a muffin tin. I lined with strips of baking paper for easier removal
  3. Set in freezer while you make the filling
  4. For the filling, melt your cacao butter over the stove on low heat, stirring.
  5. place all the filling ingredients except cherries in a blender and blend until smooth. About 2 minutes.
  6. half the cherries and remove the stone. Fold into the cheesecake mixture
  7. pour mixture over the top of bases in your muffin tin
  8. set cheesecakes in freezer for about 4 hours
  9. defrost for a few minutes before serving
  10. decorate with some extra cherries and enjoy

 

Talida

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