If there’s anyone out there who wants to have their cake and eat it too than that’s me. There’s nothing more satisfying than a perfect little morsel size of chocolate indulgence after dinner or when 3pm cravings come knocking. In honour of Valentines Day I’ve made these bite sized raw vegan cheesecakes that are full of ingredients that love you back.Completely vegan, gluten free, fructose free, soy free and raw these cheesecakes turned out super creamy and delicious. As long as you have a food processor they are also pretty darn easy to make. Either use a silicone mini muffin tray or go all in and make one large “cheesecake” using a 9 inch spring form tin.
Makes 16 Mini Cheesecakes
What you’ll need:
Base
1 cup of almond meal
1 tbsp cacao powder
1 1/2 tbsp coconut oil
1 tbsp rice malt syrup
pinch salt
4 medium strawberries (fresh or freeze dried)
Filling
1 cup cashews (soaked for at least 4 hours)
1 cup coconut milk
1/4 cup rice malt syrup
1/2 cup cacao powder
2 tbsp coconut oil
pinch salt
Garnish
freeze-dried strawberries
cacao nibs
What to do:
Throw all your base ingredients (except the strawberries) in a food processor and whiz on high until mixed together well.
Using a tablespoon, spoon out the mixture and press into each of the mini muffin moulds. I used the back of the spoon to get an even, smooth surface. The mixture should spread over 16 mini moulds
Cut your strawberries into even quarters and lay one quarter into each of the moulds. This is so each cheesecake has a burst of berry sweetness with each bite.
Place tray in the freezer while you work on the filling.
In your food processor throw in your cashews and whiz on high until they’re completely blended, add in the remaining filling ingredients and blitz until you have a smooth yet runny consistency.
Remove your tray form the freezer and soon out the filling into each of the moulds, right up to the top.
Return to the freezer for 4 hours or until firm.
For the last pretty touches, garnish with cacao nibs and a few pieces of smashed freeze dried strawberries.
Enjoy once slightly thawed and keep in the freezer for up to 2 weeks.
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