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Ingredients
For the Base
80g (2.8 oz) dates
80g (2.8 oz) hazelnuts
Boiling water (for soaking)
For the Cashew Filling
200g (7 oz) raw cashews
200ml coconut milk
30-40ml maple syrup (or preferred sweetener)
30ml coconut oil
1 tablespoon instant coffee
Frozen cherries (optional, for variation)
Sugar-free dark chocolate (for topping)
Preparation Time
Prep Time: 45 minutes
Freezing Time: 3 hours
Total Time: 3 hours 45 minutes
Yield: 6-8 mini cheesecakes
Step-by-Step Instructions
Prepare the Base
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