by@healthyeating_jo
(Makes 16 mini or one round cheesecake)
Base
1/2 cup almonds
1 Tbsp Cacao powder
1/4 cup dried dates (chopped, soaked for 15 mins in boiling water and drained)
1/8 cup desiccated coconut
1 Tbsp cacao nibs (optional)
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Blend almonds, cacao and coconut in a food processor for a few seconds until a meal forms.
Add the drained chopped dates and blend quickly again
Stir through the cacao nibs if using
Mixture should be firm and stick together. If too wet add some almond meal, if too dry add a drop of water
Press a teaspoon or two into the bases of some silicon mini molds
Put in the freezer while you make the filling
Vanilla Filling
1 cup cashews (soaked in water overnight or boiling water for at least 30 mins - then drained)
1/4 cup granulated stevia blend, maple or rice malt syrup
1/4 cup coconut oil
1/3 cup coconut milk
2 tsp vanilla extract
Blend in a high powered blender until smooth
Divide in 3
Strawberry Filling
With 1/3 vanilla filling add:
1/2 cup frozen strawberries
1 tsp beetroot or pitaya powder (for colour)
1/3 dropped strawberry stevia drops (optional)
Blend
Choc Filling
With 1/3 vanilla filling add:
1-2 Tbsp cacao powder
Blend or mix
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Spoon vanilla, cacao and strawberry filling on top of bases in your preferred pattern.
Place in the freezer overnight to set.
Store and eat straight from the freezer. Allow to thaw 5-10 mins before consuming.
Use extra filling as topping too.