These Coconut Greens cheezecakes are the perfect sweet treat to make in bulk and keep in the freezer for a sneaky snack or dessert.
They are so simple and involve minimal ingredients.
1/2 cup almonds
1/2 cup macadamias
2/3 cup medjool dates
1/2-1 scoop @botanikablends vanilla cake batter protein powder
2 tablespoons maple syrup
*optional: 2 tablespoons buckinis/shredded coconut
Blend all ingredients in a food processor or blender until they become a breadcrumb consistency or chunkier if you prefer. Press firmly into silicone muffin or rectangular bar moulds and place in the freezer while you prepare the cheezecake filling.
Cheezecake filling ingredients:
2 cups cashews pre-soaked (overnight or for 1/2 hour in boiling water)
juice of 2 lemons
3/4 cup of tinned coconut cream or thick (high coconut milk content) coconut yogurt
2 teaspoons of vanilla bean paste
4-5 tablespoons maple syrup
2 tablespoons melted coconut oil or melted cocoa butter
*optional: vanilla protein powder/cinnamon/almond or peanut butter/lemon zest
Blend all ingredients in a high-power or bullet blender until ultra smooth & creamy. This will become your base mix.
For the Coconut Greens cheezecakes; add a scoop of @coconutgreens powder & blend.
For the Strawberry cheezecakes; add approx. 1 cup of strawberries & blend.
For the chocolate cheezecakes; add 2 tablespoons raw cocao powder and a little extra maple syrup & blend.
Pour into the moulds & put into the freezer to set overnight or for at least 2 hours. Get creative and mix flavours by layering to create 'Neapolitan' cheezecakes.
Top with melted vegan dark chocolate and freeze-dried strawberries. If you have the patience, allow to sit for at least 10 minutes before eating or on a hot summer’s day, eat straight away! They can also be eaten from the fridge but will be much softer & less icy.
*For the base crumb, you can sub macadamia and almonds for your favourite nuts.
*You can use any other unrefined liquid sweetener if you don't have maple on hand.
*I recommend using silicone muffin or rectangular tray moulds for ease of removal, as they will pop right out.
*If using a regular muffin tray, line with a little baking paper or simply take them out of the freezer for 10-20 minutes before inserting a knife around the edges to help you pop them out.
*This mix can also be made into a full size cheezecake using a springform tin, lined with baking paper, or can be made as a slice using a brownie tray lined with baking paper.
Makes approx 12 muffin size cheezecakes
Be warned: these beauties WON'T last long!
Delicious Recipe by Willow @kynd.to.all.kinds