Orange and Pistachio Mini Cheesecakes
Ingredients
Base
- 100g nuts (I used mixed nuts)
- 2 tbsp coconut oil - melted
- 1 tsp vanilla extract
- 2 tbsp syrup (I used date syrup)
- pinch of pink/sea salt
Filling
- 150g cashews (raw, unsalted), soak overnight in water or for 30 minutes in just boiled water. Drain before use.
- 1 tsp vanilla extract
- 100ml coconut oil - melted
- 1/4 cup syrup (I used maple for the filling)
- 1 large orange, juiced and zested
- 1/4 tsp spirulina (optional, gives a green tint)
- 2 tbsp chopped pistachios
Preparation
Add the nuts and salt to a food processor or blender and blend until they resemble chunky breadcrumbs.
Add the syrup, vanilla extract, and coconut oil, then blend again until all ingredients are combined.
Press about 2 teaspoons of the mixture into mini loose-bottom tins using a spoon or shot glass and set aside while making the topping.
Drain the cashews and add them to a blender along with the orange juice, coconut oil, syrup, vanilla extract, and spirulina if using.
Blend until a thick, lump-free cream is achieved, scraping down the sides as necessary if there are lumps.
Stir in the orange zest and chopped pistachios.
Pour the filling equally into each tin over the base.
Freeze for at least two hours to set.
Remove from the tins while still frozen to maintain shape and store in the fridge.
Tips
Decorate with dried orange, whole pistachios, and a sprinkle of cinnamon.
