Vegan Mini Berry Cheesecakes
Serves
12
Total Time
2hrs 30mins
Calories
349
Quick and easy vegan "cheesecakes" - heaven! No baking required, simply pop in the freezer to set. Our recipe can be adapted to any seasonal fruit. (Vegan, Gluten-Free)
- Cashew nuts215 g
- Dates170 gpitted
- Almonds170 g
- Coconut milk165 g
- Coconut oil70 gmelted
- Maple syrup160 g
- Lemon1juice of, zest of
- Blackberriesas needed
Ingredients
- 1. Add cashew nuts to a clean medium bowl
- 2. Cover with water then set aside to soak - 1 hr
- 3. Line a clean muffin pan with parchment paper
- 4. Add dates to a clean medium bowl
- 5. Cover with warm water then set aside to soak - 15 min
- 6. Drain the dates with sieve
- 7. Add almonds to dates
- 8. Blend together until fine
- 9. Press mixture into muffin pan firmly
- 10. Place in freezer - 30 min
- 11. Add coconut milk, coconut oil, maple syrup and lemon to a clean medium bowl
- 12. Drain cashew nuts with sieve
- 13. Transfer nuts to coconut milk mixture
- 14. Blend until smooth
- 15. Spoon nut mixture into muffin pan
- 16. Add blackberries on top
- 17. Chill in freezer until set
Method
Make this recipe in the Fresco Recipes App
Enjoy features like ingredient substitutions, smart scaling and guided step-by-step cooking.
