Well my Mini Pumpkin Cheesecakes were a hit at my birthday party, so for my business launch last night I decided that this variation would suit the occasion perfectly! I think I may have found my signature dessert!
Ingredients (makes 12 cups)
1 cup macadamias (processed until a mix of small chunks and some flour)
1/2 cup walnuts
1/2 cup pitted dates
1/4 cup shredded coconut
1/4 teaspoon Himalayan Pink rock salt
3 cups cashews soaked overnight
1/4 – 3/4 cup coconut nectar (I only use a 1/4 cup but think you may like it sweeter than me so just test the cream and add to suit your tastes. You can also use pure maple syrup or raw honey as a substitute)
3/4 cup organic coconut oil
3/4 cup of lemon juice
1 tablespoon organic vanilla essence
Pinch of salt
2 cups frozen organic raspberries
1/2 cup pitted dates (soaked in hot water for 15min then drained)
1. Preheat oven to 180 degrees (c) and line cupcake tray with 12 liners. I bake the base to give a little crunch but this recipe can be raw by simply throwing the base in the freezer to set!
2. Combine crust ingredients and press a large teaspoon of mixture into each liner. Bake for 8-10 minutes. Remove and let cool.
3. Drain your cashews and place in food processor with other cheesecake topping ingredients and process until creamy. This will take several minutes. Stop and test consistency – should be smooth and light. Spread evenly into each cup and freeze for an hour.
4. For the raspberry topping blend dates with a tablespoon of water to form a paste. Add raspberries and blend, blend, blend, until the consistency of soft sorbet. Spread evenly into each cup and let set in fridge for at least 2 hours!