about 80gof your favourite fruit/berryI like to use strawberries or passionfruit
Instructions
Add the dates, almond meal and chia seeds to a food processor or blender and mix until well comined. Press the mix into the muffin tray** and leave aside.
Drain soaked cashews and add them to the food processor together with the maple syrup, cinnamon and vanilla bean paste. Blend well until soft and creamy. Fill the mix into the muffin forms on top of the base.
Place the muffin tray in the freezer for 2-4 hours, depending on how solid you like your cheesecake.
About an hour before serving, add your favourite fruit on top of the cheesecakes and put the tray back into the freezer OR or serve the fruit fresh on top of the cheesecakes.
Notes
*If you're in a rush, you can soak the cashews in boiling water and they'll be ready to use in one hour. However, the cheesecakes won't be considered raw if the water temperature has been over 48°C. The dessert will still taste the same.** To prevent the base from sticking to the muffin tray, put a piece of baking paper on the bottom.Nutritional Information:1 Cheesecake (without topping)Calories: 298 Fat: 19.6 Saturated Fat: 3.3g Sodium: 6.7mg Carbohydrates: 21.2g Sugar: 12.3g Fiber: 3.9g Protein: 8.8g
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