Mini White Chocolate & Strawberry Raw Cheesecakes Recipe

Mini White Chocolate & Strawberry Raw Cheesecakes Recipe
SERVES

TIME TO PREPARE

STORAGE
Keep in Freezer.
Gluten Free Vegan Dairy Free

This recipe is designed for you to enjoy with absolutely no guilt, whether you're sharing these mini indulgent desserts or scoffing them all by yourself! These tantalising treats, supply you with a flourish of lasting loveable flavours. Our Indigo Herbs SuperVital Powder ensures a sweet and tasty flavour full of vitamin c and anti-oxidants, the refreshing fruity oomph of strawberries contrast the zesty citrus bite of lime. The coconut cream supplies good fats to the recipe while cacao has everything you need, completely organic and nutritious. You'll get a surprise energy boost from the almonds and cashew nuts. Completely gluten-free & dairy-free! So, don't hesitate to try these satisfying and filling but totally healthy and hearty cheesecakes.

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Ingredients

Equipment
  • Food Processor
  • Cling Film
  • Knife
  • Cheesecake or Muffin Tin
  • Optional: Baking Paper

Method
  1. METHOD FOR BASE:
  2. Line the base and sides of the tins with cling film by cutting out squares and press in, leave over hang. (If you wish to make 1 large cheesecake instead, use a larger tin and line with baking paper and grease with Indigo Herbs Coconut Oil.)
  3. Put all base ingredients into food processor and blitz until the mix starts to bind. If you'd like to retain a crunch to the base, stop before the mix gets too smooth.
  4. Then spoon base mix into tins to a depth of around 1cm and press down firmly.
  5. Place in fridge for 30 minutes.
  6. METHOD FOR TOPPING:
  7. Drain and rinse the soaked cashew nuts and place into the food processor and blitz until smooth.
  8. Gently melt the raw cacao butter in a bain-marie and then allow to cool.
  9. Pour the melted raw cacao butter and the rest of the topping ingredients into the food processor. Blitz until smooth and creamy.
  10. Remove the chilled bases from the fridge and spoon in topping until just below top of the tins.
  11. Put back into fridge for a minimum of 3 hours until set. (If making in advance, store in freezer and remove from freezer at least 1 hour before serving).
  12. Indulge and enjoy!
5 February 2016 - 12:31pm