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Mini Raw Choc Berry Cheezecakes – Amy Innes

Mini Raw Choc Berry Cheezecakes

In December last year I completed my Raw Chef training course and for the past few months I have had lots of fun experimenting with all the tips and tricks I had learnt through my training.

One of my favourite things to make are raw cheezecakes, so easy and delicious!

I came up with this recipe as I love the tasty flavour bomb that comes from chocolate mixed with berries.

Did you know that blueberries are packed full of vitamin c and are antioxidant superstars? They contain anthocyanins, flavonoids that give the fruit their distinctive blue colour. These compounds are associated with numerous health benefits and may even combat ageing (winning!).

This recipe is refined sugar, gluten, egg and dairy free and makes 12 mini cheezecakes.

Enjoy xx

What you need:

Crust

1 cup of dates

½ cup cashews

½ cup pecans

½ cup almonds

2 tablespoons cacao nibs

1 tablespoon cacao

Filling

2 cups cashews which have been soaked for 2 hours

1 cup of date paste (recipe below)

1.5 cups of mixed blueberries and raspberries

½ cup water

½ cup coconut oil

3 tablespoons honey

Decoration

Extra blueberries and raw chocolate that you can melt and drizzle over the top

Date Paste

To make the date paste, soak 1 cup of pitted dates in ½ cup of water for 2 hours.

Blend the water and soaked dates until you make a smooth paste.

Add to recipe as per details below.

 

What you need to do:

Blend the crust ingredients in a high powered blender or food processor, adding the dates in slowly. The consistency should allow for the mixture to hold together but still easy to break apart. If it is too dry add a few more dates or a small amount of coconut oil.

Press evenly into 12 silicon muffin molds and pop in freezer to set for 15minutes.

Blend all the filling ingredients together in a high powered blender until you have a very smooth consistency.

Grab the silicon muffin molds out of the freezer and pour the filling mixture evenly over the bases.

Pop back in the freezer for a few hours to harden as once they are frozen you can easily pop them out of the silicon muffin tray and decorate without damaging their shape.

Pop into fridge to soften until you are ready to serve.

Eat and enjoy xx

P.S you can easily store leftover cakes in the freezer to eat at another time

P.P.S I would love to see the pictures of your recreations tag me on instagram @healthybellyhappymind

 

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