BERRY + PEANUT BUTTER CHEESECAKES

RECIPE

Makes 8-10 mini cheesecakes

INGREDIENTS

Base:

- 100g pecans

- 100g walnuts

- 6 medjoul dates

- Pinch of salt

Raspberry Filling:

- 100g cashews soaked*

- Juice of 1 lemon

- 4 tbsp coconut milk*

- 1/2 cup maple syrup

- 1/2 cup coconut butter melted

- 100g fresh raspberries

- 1 tsp vanilla extract or powder

Peanutbutter Filling:

- 100g cashews soaked*

- Juice of 1 lemon

- 4 tbsp coconut milk*

- 1/2 cup maple syrup

- 1/2 cup coconut butter melted

- 3 tbsp peanut butter 

- 1 tsp vanilla extract or powder

PREPARATION

Base:

- In a high speed food processor, combine all ingredients until they form a dough.

- Press the mixture down into individual moulds (silicone or paper bun cases).

- Place in the freezer whilst you prepare the fillings.

Raspberry Filling:

- Blend all the ingredients except the coconut butter until thick and creamy and there are no lumps. You can add a little water if the mixture is not blending well.

- Add the melted coconut butter and blend until completely combined.

- Set the mixture aside.

Peanutbutter Filling:

- Repeat as with the raspberry filling, adding the coconut butter last.

- In a large bowl, marble the raspberry and peanut butter mixtures together, gently folding them with a spoon.

- Hold back about 1/3 of the mixture for piping.

- Pour the remaining mixture on top of each cheesecake base and place in the freezer to set. 

- Meanwhile, fill a piping bag with the remaining 1/3 of the mixture.

- Make sure the bag is secure by sitting it into a bowl with end folded over and the nozzle facing upwards.

- Place the piping bag into the freezer for 15-20 minutes.

- Remove the cheesecakes from the freezer, they should have fimred up slightly.

- Pipe some of the mixture on top of each cheesecake.

- Place back in the freezer for a minimum of 2 hours.

- Remove from the freezer about 20-30 minutes before serving.

 

 

* soaked cashews- Soak in clean distilled water for 6 hours, then rinse clean before use

* coconut milk- refrigerate your can of coconut milk overnight. Don't shake the can as you want the liquid to remain separated. Scoop out and use the thick part from the top of the can. 

 

 

 

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