This is a ‘dairy free frozen cheese cake mixture that cuts up beautifully into tasty bites of ‘cheese cake’. The creamy texture comes from the cashew nuts and coconut oil combination.
Makes: 18 Bites
Preparation Time: 25 minutes
Cooking Time: No Cooking
Ingredients:
For the base
200g pitted dates
60g desiccated coconut
200g whole almonds -roasted
1 teaspoon vanilla extract
60g ground flax seed
60ml water
Topping Ingredients:
300g cashews nuts
60g Coconut Oil
60g Agave Nectar (Maple Syrup or Honey)
1 teaspoon vanilla Extract
Juice of 1/2 a Lemon
Chocolate Chips for topping - 3 tablespoons
Method
Soak the cashew nuts over night with water so that they are just covered or place in a dish, cover with water and cover with cling film. Put in the steam oven or microwave on high for 10 minutes.
Using the magimix, combine all the base ingredients until dough like consistency with visible chunks of nut. Remove.
Using a magimix blend all cheesecake topping ingredients except chocolate chips until smooth and set aside.
Grease and line a square tin 22 x 22 cm with baking parchment paper.
Press base mixture evenly into baking tray.
Top with cheesecake filling using a spoon or spatula to make sure the filling is evenly distributed over the base.
Sprinkle chocolate chips over the top of the squares.
Cover with cling film and freeze overnight.
When you’re ready to serve remove from the freezer about 15 minutes before using then cut into squares and serve immediately.