No baking required for these gluten and dairy-free mini cakes. They are a bit higher in fat and sugar, so keep for special treats!
Preparation: 15 minutes (plus overnight soaking of cashews)
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