0Blackberry Raw Vegan Cheesecakes
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Makes: 8 muffin-sized cheesecakes
Prep time: 30 minutes
Chill time: 2 hours
Recipe created for us by Nicky @nourished_and_vibrant
INGREDIENTS
Biscuit Base- 1 cup almond meal
- 1/2 cup rolled oats
- 1/2 cup desiccated coconut
- 2 Tbsp melted coconut oil
- 2 Tbsp rice malt or maple syrup
- 1/4 tsp salt
- 1 cup cashews, soaked
- 2/3 cup coconut milk
- 4 Tbsp coconut oil, melted
- 3 Tbsp Anathoth Farm Blackberry Jam
- 1 tsp vanilla essence
- 1 400g can coconut cream
- 3 Tbsp Anathoth Farm Blackberry Jam
- Frozen, thawed boysenberries or fresh blackberries in season
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.
