Sunday, 19 October 2014

Ginger & Lemon Mini Raw Cheesecakes

Raw Cheesecake



Ingredients - makes 12

Crust:

1 cup walnuts

2/3 cup pitted dates



Grind both ingredients together in a food processor.

Add 1 teaspoon of water if the mixture is too crumbly.

Press the crust into your pans, I used silicon muffin cases and set aside.



Filling:



2 cups cashews - Soaked in water overnight for a creamy filling

¾ cup lemon juice - equivalent to 12 tbsps

½ cup pure maple syrup

4 teaspoons minced ginger

2 teaspoons lemon zest

Pinch of Himalayan salt

6-7 tablespoons melted coconut oil



In a blender, combine all but the oil until completely smooth and creamy.

Add the oil and blend again briefly, to incorporate.

Pour the mixture over the crust

Chill in the freezer until firm.

You can use any topping to decorate your mini cheesecakes, I went with passion fruit.



They can be stored in a container in the freeze for up to a week, that's if they last that long.. 

Enjoy!


*photos are my own

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