Blackberry Cheesecake Bites
This looks way more difficult than it actually is!
Basically everything gets chucked in the blender. Love that.
This one is dairy free but still oh so creamy!
You’re going to love it.
Servings: 10
Ingredients
Base
1 cup Hazelnuts
½ cup Desiccated Unsweetened Coconut
6 Medjool Dates, pitted & chopped
1 tbsp Extra Virgin Coconut oil
Pinch of Salt
Filling
1 x 400g can Coconut Cream
2 tbsp Extra Virgin Coconut Oil
1 tbsp Rice Malt Syrup
1 tsp Vanilla Extract
1 Lime, zest & juice
1 ½ cups Cashews, soaked overnight or approximately
8 hours.
Top
1 tbsp Rice Malt Syrup
1 cup Blackberries (hint I used frozen & partially defrosted them
for 30 minutes)
Extra blackberries, optional decoration.
Method
1. Blend all base ingredients until combined.
2. Press evenly into a spring cake tin.
3. Freeze for 15 minutes.
4. Blend all filling ingredients in the order as listed into a smooth consistency.
5. Pour over base.
6. Freeze for 10 minutes.
7. Meanwhile, blitz topping ingredients until combined.
8. Remove cheesecake from freezer, drizzle topping and swirl through. Top with extra blackberries for decoration if desired.
9. Return to freezer until firm (approximately 2 hours).
10. Remove at least 10 minutes prior to serving.