Mini nutcakes

Preparation: 15 minutes (plus overnight soaking of cashews)

Serves: 6



  • ½ cup almonds

  • ½ cup Medjool dates

  • 2 tbsp organic unrefined coconut oil

  • 2 tbsp shredded unsweetened coconut



  • Place all ingredients into a food processor and blitz until fine and combined.

  • Divide the base between 6 cupcake moulds (line with baking cups)

  • Press down evenly and place in freezer to set while you make the filling.



  • 2 cups raw cashews, soaked overnight

  • 1 cup coconut cream

  • ¼ cup maple syrup

  • Juice and zest of 1 lemon


Plus blueberries and nuts for toppings



  • Place all the ingredients into the food processor and process until you have a smooth, silky texture.

  • Take the bases out of freezer and pour mixture over bases.

  • Let the cheesecakes set in the freezer for at least 3 hours.

  • Keep cheesecakes in the freezer until about 15 minutes before serving.

  • Top with some sliced almonds and blueberries.


Nutrition (per mini cake):


Calories  512; Fat 38.5 g; Sat. Fat 17 g; Carbs 36 g; Sugar 23 g; Fiber 4 g; Protein 10.7 g