February’s here already and it’ll soon be Valentines day! Whether you celebrate Valentines or not it’s still a great excuse to whip up this delicious vegan cheesecakes. Created for us by the supremely talented @gingervegan. Enjoy!
Ingredients
MAKES 4
FOR THE BASE
50g Almonds
70g Dates
30g Oats
2 tbsp Coconut oil, melted
1 tbsp Cocoa powder
FOR THE FILLING
300g Cashew Nuts
200g Raspberries
100ml Maple syrup
35g ‘Very Vanilla’ Protein Powder
4 tbsp Coconut oil, melted
Method
FOR THE BASE
Put the almonds and dates into a food processor or blender and process until finely chopped.
Add the oats, cocoa powder and coconut oil and process until it is well mixed. If you squeeze some mixture in your hand it should clump together. If it doesn’t quite hold together then add a little water and mix again.
Set 4 heart shaped moulds onto a small baking tray or plate and press the mixture firmly into the bases.
FOR THE FILLING
Soak the cashew nuts overnight or quick soak them for 30 minutes in boiling water.
Put all the ingredients into a blender and blend until smooth. Spoon into the moulds and smooth the tops. Put in the freezer to set.
When set you can take the moulds off the baking tray and wrap a warm cloth around them for a few seconds. Then you should be able to push the cakes out from the bottom. Do this about 15 minutes before you want to eat them to give them time to soften up.
Garnish with fruit.
