Thanks to Katherine from Cooked with Love! Visit the website for more fantastic recipe ideas www.cookedwithlove.com.au
- Makes 6 individual cheesecakes
Ingredients
Base
1½ cups MyOrganics raw almonds
½ desiccated coconut
1 cup pitted sun-dried dates
2 tbs MyOrganics chia seeds
2 tbs nut butter
4 tbs coconut oil
Berry Filling
500g frozen berries
(partly defrosted- I used raspberries and strawberries)
½ cup coconut cream
½ cup MyOrganics raw cashews (soaked in water overnight or boiling water for 30mins)
12-15 pitted sun-dried dates (soaked with cashews)
3 tbs cacao butter, melted and allowed to cool
Extra berries, cacao nibs and mint to decorate
**TIP: You can also make this recipe into one cheesecake using a large tart tin.
Method
- To make the base, in a food processor mix almonds until they start to break up. Add in desiccated coconut, dates, chia seeds, nut butter, coconut oiland whizz until mixture comes together in a sticky crumb like texture (if mixture is a little dry add in an extra tablespoon of coconut oil). You can use a muffin or individual tart tins as moulds for your tarts. Cover tins in plastic wrap and press crumb into bases and up the sides of your tins. Put in the freezer to set.
- To create berry filling, in a food processor blend berries, coconut cream, soaked cashews, dates and cacao butter. Continue to process until mixture is a smooth silky texture. (You want to avoid any lumps or a gritty texture, this may take over 5mins.)
- Take base out of the freezer and pour the berry filling over. Put in the fridge to set for 4-6 hours.
- To serve, remove tarts from the moulds and decorate with some extra berries, cacao nibs and some mint if you have it. Enjoy!
