Mini chocolate cheesecakes
Servings
12
Prep Time
20 mins (Set time: 2 hours)
Ingredients
For the base
120 g pecans
200 g dates
1 tbsp cacao powder
100 g oat flour
60 ml coconut oil
For the cheesecake layer
100 g cashew nuts
100 ml coconut milk
2 tubs of Nush cream cheese
80 g dark chocolate (melted)
To decorate
Fresh raspberries
50g dark chocolate (melted)
Cacao / cocoa powder (to dust)
Instructions
1. Begin by covering the cashews in boiling water for 1 hour.
2. Next add everything for the base in a blender. Blend until there are no chunks of dates or pecans.
3. Grease a muffin tin with a little oil and then split the mixture between the 12 holes.
4. Push down firmly so the mixture is compact, and then place the tray in the fridge whilst you make the filling.
5. Now drain the cashews and place them in the blender along with the coconut milk. Blend on a high speed until as smooth as possible.
6. Add the Nush spread and melted dark chocolate and blend again until combined.
7. Split the mixture between the muffin holes and smooth flat. Place in the freezer for a couple of hours to set.
8. When ready to eat remove from the freezer and allow to warm up for 15 minutes, before carefully removing from the tin using a knife to go around the edges.
9. Top with melted dark chocolate, raspberries and a dusting of cacao powder.