Mini Cashew “cheesecakes” {vegan}

Hello lovelies!

   Today I want to share with you a very exciting recipe – a vegan version for cheesecake! When it comes to desserts, especially mostly raw vegan, I’m very nervous about the final product, but let me tell you – these mini “cheesecakes” turned out magical. This recipe has been tested and approved by my non vegan family & friends and for me that’s a massive win 🙂 !

So… Let’s get started!

Ingredients

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C R U S T 

  • 350g digestive biscuits                                                 fullsizerender-4
  • ¼ cup coconut oil, melted
  • peel of 1 orange shredded
  • juice of ½ lemon
  • 2 tbsp sugar molasses
  • 1 tsp cinnamon
  • ½ tsp nutmeg

F I L L I N G

  • 2 ½ cups raw cashew soaked ( min 4h )
  • ½ tsp vanilla powder/ extract
  • 200 ml full fat coconut milk
  • 1 cup of sugar molasses ( add more if needed )
  • pinch of salt
  • pinch of cardamom
  • juice of  ½ lemon

O P T I O N A L  for decorating 

  • frozen berries
  • melted chocolate to drizzle on top

**you will need two 12- cup cupcake pans, food processor / a high speed blender ( I used a NutriBullet ), parchment paper

Directions 

C R U S T 

  1. Crush biscuits using a food processor or by simply putting them inside a strong plastic food bag and bashing them with a rolling pin. Add the crushed biscuits in a big bowl.
  2. In a smaller bowl add the sugar molasses, the lemon juice, the spices & the shredded orange peel. Mix till the sugar is fully dissolved & the ingredients are well combined. Let it rest for 5 min.
  3. Add the liquid mixture into the larger bowl with the crashed biscuits and mix till fully combined.
  4. Lightly grease the two 12 slot muffin tins. Next scoop 1 – 1½ tbsp amounts of crust and press with fingers. To pack it down, use the back of a small spoon to compact it and really press it down.

*  to remove the cheesecakes easier, cut stripes of parchment paper and lay them in the slots ( as in picture down below)

F I L L I N G 

  1. In a blender/ food processor add the soaked cashews, the coconut milk, the lemon juice and the spices and blend until very smooth. (add a little bit of water if needed)
  2. In a large bowl add the sugar molasses and dissolve it with a little bit of warm water.
  3. Combine the smooth cream with the liquid sugar mixture. Let it rest for 5-10 min.
  4. Divide filling evenly among the muffin tins and decorate with frozen berries, then cover with aluminium foil and freeze until hard ( 4-6 hours)
  5. Once set, remove by loosening them with a butter knife. They should pop right out.
  6. ** melt chocolate and drizzle on top

Keep them in the freezer for up to 1-2 weeks ( if they last that long haha 😉 )

A N D …. Final product 

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Enjoy!

Guys, this is going to be my last post of 2016 soo…. Happy New Year!!! I hope that you are going to have a wonderful time and I can’t wait to connect with you trough more posts in 2017!

“Take a leap of faith and begin this wondrous new year by believing. Believe in yourself. And believe that there is a loving Source – a Sower of Dreams – just waiting to be asked to help you make your dreams come true.” – Sarah Ban Breathnach

xx

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