Nancy
30th July 2017, 19:08
This is a quick recipe I follow from time to time when I want to impress non vegan friends with the virtues of vegan baking. There are only 7 ingredients and it is so easy to make. This recipe serves 12.
https://mbkr-minimalistbaker.netdna-ssl.com/wp-content/uploads/2014/01/Super-Creamy-7-Ingredient-Vegan-Cheesecake-Bites-vegan-glutenfree.jpg
Ingredients:
crust:
- 200g Pitted medjool dates
- 120g Raw walnuts
Filling:
- 180g Raw cashews soaked over night
- 1 Large lemon, juiced
- 80g coconut oil, melted
- 150ml of full fat coconut milk
- 120mls of maple syrup
Flavours - optional
- 2 Tbsp of peanut butter
- 1/4 cup wild blueberries
- Topping of your choice
Method:
1) Add the dates to a food processor and blend until it forms into a ball. Remove and set aside.
2) Next add the nuts and process until fine crumbs, then add the dates back in and blend until a loose dough forms.
3) very lightly grease a 12 slot muffin tin with coconut oil
4) Scoop in 1 Tbsp of crust and press with fingers, once finished put in freezer to allow it to firm up.
5) Add all the filling ingredients to the blender and mix until silky smooth. If adding peanut butter, add this in now. If using blueberries or a different topping of your choice leave this until the end.
6) Divide the filling evenly between the muffin tins, swirl in a topping of your choice and then cover over with clingfilm and freeze for about 6 hours.
7) when ready to eat, leave then for about 5-10 minutes once out of the freezer before eating.
http://mfa.cachefly.net/chooseveg/images/uploads/2015/05/pbcupcheesecake_vegan.jpg
https://mbkr-minimalistbaker.netdna-ssl.com/wp-content/uploads/2014/01/Super-Creamy-7-Ingredient-Vegan-Cheesecake-Bites-vegan-glutenfree.jpg
Ingredients:
crust:
- 200g Pitted medjool dates
- 120g Raw walnuts
Filling:
- 180g Raw cashews soaked over night
- 1 Large lemon, juiced
- 80g coconut oil, melted
- 150ml of full fat coconut milk
- 120mls of maple syrup
Flavours - optional
- 2 Tbsp of peanut butter
- 1/4 cup wild blueberries
- Topping of your choice
Method:
1) Add the dates to a food processor and blend until it forms into a ball. Remove and set aside.
2) Next add the nuts and process until fine crumbs, then add the dates back in and blend until a loose dough forms.
3) very lightly grease a 12 slot muffin tin with coconut oil
4) Scoop in 1 Tbsp of crust and press with fingers, once finished put in freezer to allow it to firm up.
5) Add all the filling ingredients to the blender and mix until silky smooth. If adding peanut butter, add this in now. If using blueberries or a different topping of your choice leave this until the end.
6) Divide the filling evenly between the muffin tins, swirl in a topping of your choice and then cover over with clingfilm and freeze for about 6 hours.
7) when ready to eat, leave then for about 5-10 minutes once out of the freezer before eating.
http://mfa.cachefly.net/chooseveg/images/uploads/2015/05/pbcupcheesecake_vegan.jpg