Raw Fruit Chocolate Cheesecake Bites

Raw Fruit Chocolate Cheesecake Bites

Makes 12+ pieces

Equipment
12 mini silicone muffin cups (like these) or a 12-cup mini muffin pan lined with paper baking cups

Crust
1/2 cup raw almonds (or other nuts such as pecans or walnuts)
1/2 cup unsweetened coconut flakes
1/2 cup raisins (or pitted dates)
3 tablespoons unsweetened cocoa powder (or cacao powder)
1 tablespoon maple syrup, optional — if you want a sweeter crust!
A pinch of salt
Grind the almonds in a blender or food processor for a few seconds. Not too long, just enough to break them down a bit.
Add the rest of the ingredients and process until a sticky mixture forms.
Divide the mixture evenly among the bottoms of the mini muffin cups and press down well to form a crust. Set aside.

Cheesecake Filling
Heaping 3/4 cups raw cashews (soaked in water for at least an hour or overnight, and then rinsed)
1/4 cup fresh lemon juice
1/4 cup maple syrup
1/4 cup coconut oil, melted
2 tablespoons water
1/2 teaspoon vanilla extract
A pinch of salt
Blend all the filling ingredients in a food processor or blender until smooth.
Place the mini baking cups on a large plate or baking sheet. (if using the silicone cups)
Spoon the filling evenly over each crust, making sure to leave some room on top for the fruit topping. Use the back of a spoon to flatten out the tops.
Cover with foil and place in the freezer to firm up for 30 minutes before adding the fruit topping.

Fruit Topping
2 kiwis, peeled and coarsely chopped
1 teaspoon maple syrup, optional — my kiwis were a little tart, so I added some maple syrup.
Purée the chopped kiwis and maple syrup (if using) in a blender or food processor until smooth.
Spoon the kiwi purée over the top of each cheesecake. Use the back of a spoon to flatten out the tops.
Cover again with foil and freeze for at least an hour or overnight.

–> Let the cheesecakes thaw in the refrigerator for 15 to 30 minutes before serving.

Bon Apetite..!
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