Monday, August 25, 2014

Raw Vegan Blueberry & Cashew Mini Cheesecakes

These cheesecakes may look difficult to make, but I assure you they take less than an hour to put together! Made using ground nuts, coconut cream, and a few other natural ingredients, they are free from dairy, gluten and refined sugar. With their creamy texture and sweet blueberry flavour, they are sure to convert even the most hardcore dairy cheesecake lover..










Makes 24-28 mini cheesecakes


Ingredients: (use organic where possible)

Base:
1 cup almonds
8 medjool dates, pitted
2 Tbsp coconut oil + extra for greasing tin
pinch unrefined sea salt

Filling:
1 1/2 cups raw cashews, soaked in filtered overnight, then drained
5 Tbsp coconut cream
3 Tbsp maple syrup
2 Tbsp coconut oil, melted
2 Tbsp lemon juice
1 tsp vanilla essence (the real stuff)
pinch unrefined sea salt
1/4 cup blueberries (I used frozen, but fresh would work too!), optional

Blueberry syrup:
1/2 cup blueberries  (I used frozen, but fresh would work too!)
3 medjool dates, pitted
1 Tbsp lemon juice
1 Tbsp filtered water

Method:

Base:
Grease 2 x 12 mini muffin pans, to make removing the cheesecakes easier, cut strips of baking paper and lay them in the pans (see photo).

Grind almonds in a food processor until roughly chopped, add remaining ingredients and process until a loose dough forms - it should stick together when you squeeze some between your fingers. If it's too dry, add a few more drops of coconut oil while processing. If too wet, add more almond meal.

Add heaped teaspoons of the dough to the muffin pans, press down with the back of a spoon or your fingers.


Filling:
Add all ingredients (excluding the blueberries) to a blender, blend until silky smooth. Spoon half of this mixture onto the prepared bases. If you would like to make multi coloured cheesecakes add the blueberries to the remaining filling mixture and blend until smooth. Spoon the blueberry filling onto the prepared bases. Otherwise, leave out the blueberries and continue to use the plain filling.

Blueberry syrup:
Add all ingredients to a blender or food processor, blend until relatively smooth. Take small spoonfuls of this syrup and place it in the middle of each cheesecake. Using a skewer, gently run it through the blueberry syrup swirling it into the cheesecake.

Place in the freezer to set for around 1-2 hours, remove from freezer and place in a sink with a small amount of hot water in the bottom for just a few seconds to help loosen the cheesecakes. Tug at the paper tabs to remove.

keep in the fridge or freezer for up to one week.




3 comments:

  1. Hi there can you freeze these / how long would they last in a fridge?

    ReplyDelete
  2. Hey there, yes you most certainly can freeze them! They are best frozen for no longer than 1-2 weeks and they do keep in the fridge for up to 1 week. Enjoy:)

    ReplyDelete
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