ingredients
350g cashews
1/2 cup (80g) almond kernels
1/2 cup (40g) shredded coconut
8 fresh dates, pitted, chopped
1 tbs melted coconut oil
Pinch of salt
270ml coconut milk
1/4 cup (25g) cacao powder
1/3 cup (95g) smooth peanut butter
1/3 cup (80ml) maple syrup
1 tsp vanilla bean paste
chocolate sauce
1 1/2 tbs cacao powder
1/4 cup (60ml) maple syrup
method
- Place cashews in a large heatproof bowl. Pour over enough boiling water to cover. Set aside for 4 hours to soak.
- Grease 12 holes of a 1/3-cup (80ml) silicone muffin pan. Place the almonds and coconut in a food processor and process until finely chopped. Add the date, coconut oil and salt and process until the mixture holds together when pinched. Divide almond mixture evenly among prepared holes and use the back of the spoon to smooth the surface, pressing into the holes. Place in the freezer for 30 mins to set.
- Drain the cashews. Place in a blender with the coconut milk, cacao powder, peanut butter, maple syrup, and vanilla. Blend until very smooth and creamy. Pour evenly over almond mixture in the pan and smooth the surface. Place in freezer for 2 hours or until firm. Store in the freezer until ready to eat.
- To make the chocolate sauce, place the cacao powder and maple syrup in a small bowl. Stir until smooth.
- Before serving, remove cheesecakes from the freezer. Set aside for 15 mins to soften slightly. Divide cheesecakes among serving plates. Drizzle with chocolate sauce and serve immediately.
recipe notes
Allow for 4 hours soaking, 2 1/2 hours freezing and 15 mins standing time.
FREEZE ME: Wrap any leftover mini cheesecakes in plastic wrap, then store in an airtight container in the freezer for up to 3 months.
Credits: Taste