Vegan Mini Cheesecakes with Berry Flavor
Ingredients
Crust
- 1 cup of dates (soaked)
- 1 1/2 cup of oats
- 1 tbsp agave syrup
Filling
- 1/2 cup cashews (left soaking overnight)
- 1 1/2 cup coconut milk
- 1/2 cup maple syrup
- 1/4 cup raspberry and blackberry coulis
- 1 tbsp @unicornsuperfoods Ocean Blend
- 1 tbsp @unicornsuperfoods Berrylicious Blend
- 2 tbsp agar agar
Preparation
Blend soaked dates in a food processor until it forms a date paste, then add oats and agave syrup so the mixture comes together into a dough
Line a springform deep pan with a circle of parchment paper, then press the crust mixture to the bottom and freeze while preparing the next step
Blend soaked cashews until they have a similar consistency to a thick nut butter and half the mixture
In a pan, add half of the coconut milk and heat, then when ready to boil add 1 tablespoon agar agar and boil for 1 minute, remove from heat and add to blender with half of the cashew mixture
Before blending, add the 1/4 cup of coulis here with @unicornsuperfoods Berrylicious Blend
Pour the filling on top of the crust and leave for half an hour in the fridge or freezer
Repeat the previous steps but add @unicornsuperfoods Ocean Blend during the blending step and do not add any coulis, though you can add a sweetener like agave syrup
Leave the cheesecake to set for half an hour and then enjoy
