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Fig and Coconut Mini Cheesecakes

Vegan, Gluten Free

Makes: 12
Prep: 20 mins
Set: 1 hr

 

mini cheesecakes

 

These fig and coconut mini cheesecakes are the perfect snack to hit that sweet spot! There’s nothing easier than preparing a raw dessert – a handful of good quality organic ingredients and a food processor or powerful blender is all you will need! Packed with fig and coconut flavours this mini cheesecake recipe makes it easier to stay away from nasty refined sugars & fill your body with all the good stuff.

Recipe by Emily Smith
Insta: emjoysmith_

 

mini cheesecake ingredients

 

mini cheesecakes

 

mini cheesecake cooking

 

 

Ingredients

Cheesecake Filling:

2 cups OWN cashews (soaked)

1 cup OWN organic baby figs

1/4 cup melted OWN coconut oil

1/4 cup Nutty Bruce almond coconut milk

1/4 cup Absolute Organic maple syrup

Crust:

1 cup OWN pitted dates (soaked)

2 cups organic bulk walnuts

¼ cup OWN desiccated coconut

Method

  • 1. In a food processer blend all the crust ingredients together.

  • 2. Press this mixture to form a thin layer across the bottom of your silicone moulds – place in freezer whilst you prepare the filling.

  • 3. Place all the filling ingredients into the food processer and blend until a thick creamy consistency is formed.

  • 4. Take moulds out of freezer and fill with creamy mixture – place back into the freezer to set.

  • 5. Once firm / set remove from moulds and top with fresh coconut and place in a container.

  • 6. Best kept in the freezer & taken out 5 minutes before enjoying.

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