Mini Raw Vanilla Cheesecakes

Serves: 12

You will need

For the base:

10 pitted medjool dates
150g blanched almonds

For the topping:

200g cashews - Soaked in boiling water for 1hr then drained
Juice of ½ lemon
4 tbsp coconut oil, melted
250ml Vanilla CO YO

For the fruit:

2 plums
3 tbsp maple syrup
1 cinnamon stick
1 star anise
1tsp mixed spice



Directions

1 Blend the dates in the processor until well chopped and in a sticky ball. Add the almonds and blitz until the almonds are finely chopped and the mixture sticks together when you squeeze it.

2 Grease a 12 hole muffin tin and add a strip of greaseproof paper to each with 2 cm sticking out each side of the hole to help you lift the finished cheesecakes out.

3 Divide the mixture between the 12 muffin holes and use the base of a small glass, with a piece of greaseproof underneath, to press down firmly until well compacted. Freeze while you make the topping.

4 Tip all the topping ingredients into the blender and whizz until smooth and creamy. Spoon on top of the cheesecake bases then gently bang the tin on the work surface a few times to level the tops, cover with cling film and refrigerate for 1 hour or until set.

5 Slice the plums into wedges and gently poach in the syrup and spices over a low heat for 5-8 minutes. Turn off the heat and leave to steep in the spiced syrup as it cools.

6 When ready to serve gently loosen the edges of the cheesecakes with a knife and pull the tabs to pop them out of the tin.

7 Serve topped with two wedges of plum and a good drizzle of syrup.

Recipe courtesy of www.coyo.co.uk



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