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Nush Cheesecakes

Mini chocolate cheesecakes

Tasty treats from Nush.

Nush Cheesecakes

Ingredients

For the base

120 g pecans

200 g dates

1 tbsp cacao powder

100 g oat flour

60 ml coconut oil

For the cheesecake layer

100 g cashew nuts

100 ml coconut milk

2 tubs of Nush cream cheese

80 g dark chocolate (melted)

To decorate

Fresh raspberries

50g dark chocolate (melted)

Cacao / cocoa powder (to dust)

Instructions

1

Begin by covering the cashews in boiling water for 1 hour.

2

Next add everything for the base in a blender. Blend until there are no chunks of dates or pecans.

3

Grease a muffin tin with a little oil and then split the mixture between the 12 holes.

4

Push down firmly so the mixture is compact, and then place the tray in the fridge whilst you make the filling.

5

Now drain the cashews and place them in the blender along with the coconut milk. Blend on a high speed until as smooth as possible.

6

Add the Nush spread and melted dark chocolate and blend again until combined.

7

Split the mixture between the muffin holes and smooth flat. Place in the freezer for a couple of hours to set.

8

When ready to eat remove from the freezer and allow to warm up for 15 minutes, before carefully removing from the tin using a knife to go around the edges.

9

Top with melted dark chocolate, raspberries and a dusting of cacao powder.

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Jewish Vegetarian Society
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