Minilla vanilla cheesecakes with berry powder and matcha
BASE
- 3/4 cup oats
- 1/2 cup dates
- 1 tbsp coconut oil
- Pinch of sea salt
- Tsp matcha powder
CHEESECAKE
- 1 cup soaked cashews (soaked for 4 hours in water)
- 2 Tbsp coconut oil
- 1/4 cup canned coconut milk
- 3 tbsp agave
- Dash of vanilla extract
- Pinch of sea salt
BERRY LAYER
- 2 tbsp coconut cream
- 11/2 tbsp agave
- 2 heaped tsp berry powder
INSTRUCTIONS
- Add the pats into a food processor and pulse for a few seconds to break them down slightly.
- Add in the remaining base ingredients and blend until everything is well combined.
- Divide the mixture into cupcake cases and firmly press down to create a smooth base. Place these into the freezer to set.
- Blend together all of the cheesecake filling ingredients in a food processor or high speed blender. You want this to be really smooth and creamy.
- Pour the filling over the top of the base layers and return them to the freezer for a few hours to set.
- For the berry sauce, combine the ingredients and mix well. Remove the cheesecakes from the cases and drizzle with a little of the sauce.
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