Coconut Christmas Vegan Cheesecakes
Sweets

Coconut Christmas Vegan Cheesecakes

Serves
12

Red raspberries, green lime zest and snowy white coconut – while these delicious “cheese”cakes can be enjoyed any time of the year, their beautiful fresh colours make them a must for the Christmas table. Made using cashews instead of regular cheese, these little beauties are cane sugar, dairy and gluten free which should make everyone happy.

But you don’t have to wait for next Christmas to try them – we can assure you they’re delicious all year round 😉

 

Images: Photographically

Base
1 cup Pureharvest Organic Almondsblitzed in a food processor
1/4 cup coconut flour
3 tbsps coconut oil coconut oil
Filling
1 cup cashews
soaked overnight, drained and rinsed
1/2 cup Pureharvest Coco Quench 1/4 cup coconut oil
melted
1/2 cup freshly squeezed lime juice
1 tbsp lime zest
and a further 2 tsps for garnish
3 tbsps Pureharvest Rice Malt Syrup 1/2 cup raspberries
chopped (frozen is fine)

Base:
Preheat oven to 180°C and line a 12 cup muffin tin with patty pans.

Blitz almonds into a fine meal in a food processor, add coconut flour and melted coconut oil and blitz until the mixture comes together.

Spoon evenly into muffin pans and press down with the back of the spoon to flatten. Bake for 15 mins in oven until lightly golden. Set aside to cool while you make the filling.

Filling
Put drained cashews, Coco Quench, coconut oil, rice malt syrup, lime juice and 1 tbsp of zest and blitz until smooth.

Place a couple of raspberry pieces in each muffin pan before pouring the filling evenly into all pans. Sprinkle each one with more raspberry pieces and the remaining lime zest.

Cover the muffin tray with a baking tray to stop the freezer burning the tops of the cakes, and put in the freezer until firm, around 2 hours.

Remove them from the freezer 20 mins before serving to allow them to soften.

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