Mini veggie cheesecake
Ingredients (serves 10)
- For the base:
- 150 g pitted dates
- 100 g raw walnuts
- For the cream:
- 150 g raw cashew nuts
- 120 g creamy coconut milk
- 50 g honey
- 50 g sunflower oil
Method
- 1. Soak the cashew nuts overnight and the dates for ten minutes.
- 2. For the base, drain the dates well and grind them with the walnuts until a consistent, grainy dough is formed. Set aside.
- 3. For the cream, grind the drained cashew nuts with the rest of the ingredients until a smooth and thick cream is obtained.
- 4. Cover small molds with a 0.5 cm or 1 cm layer of cling film. It will help to unmold the cheesecakes easily.
- 5. Fill the molds with the base and then the cream.
- 6. Cover the surface with another layer of cling film and freeze.
- 7. Remove from the molds.
- 8. Serve immediately or let the cheese-cakes sit at room temperature, for about five or ten minutes.
