Blackberry Raw Vegan Cheesecakes
Vegan
Vegetarian
Serves 8 people
12 hrs min prep
- min cook
Here's a recipe that everyone will enjoy.
Ingredients
BISCUIT BASE
- 1 cup Almond meal
- 1/2 cup Rolled oats
- 1/2 cup Desiccated coconut
- 2 Tbsp Coconut oil, melted
- 2 Tbsp Maple syrup
- 1/4 tsp Salt
CHEESECAKE FILLING
- 1/2 cup Cashews, soaked
- 2/3 cup Coconut milk
- 4 Tbsp Coconut oil, melted
- 3 Tbsp Anathoth Farm Blackberry Jam
- 1 tsp Vanilla Essence
BLACKBERRY FROSTING CREAM
- 400g Coconut cream
- 3 Tbsp Anathoth Farm Blackberry Jam
TOPPING
- Berries, fresh or frozen
Method
- Prepare by refrigerating a can of coconut cream overnight (to use for the Blackberry Cream).
- Line 8 muffin tin with baking paper.
- Place all biscuit base ingredients in a food processor and blend. Press mixture into the 8 muffin holes then transfer to the fridge.
- To make the filling, add soaked cashews, coconut milk (not the coconut cream you put in fridge), Blackberry Jam and vanilla essence in high speed blender and blend until creamy. Slowly drizzle the melted coconut oil in and then spoon mix on top of base.
- Place in freezer for 2 hours. Once set, place the firm coconut cream from your refrigerated can and jam into a bowl and use an electric beater to whizz until whipped cream consistency. Pipe it onto your cheesecakes then top with a blackberry to garnish.
This Recipe Uses
Blackberry Jam 455g
$6.89
455g
