Ingredients for the base (12 mini cheesecakes):
- 200 g almonds
- 100 g soft dates (you can soak them in water overnight)
- 2 tbsp raw cocoa powder
- 2 tbsp melted coconut oil
- pinch of salt
Ingredients for the filling:
- 200 g cashews
- 5 tbsp agave syrup
- 2 tbsp lemon juice
- 150 g coconut milk
- 4 tbsp melted coconut oil
- 1 tbsp vanilla extract
- 3 tbsp Yes Superfood Sea Buckthorn powder
- 2 tsp agaragar
- 5 tbsp water
Method:
- Mix all the ingredients for the base using a food processor. Divide the dough into 12 muffin tins, and place it in the freezer until you prepare the filling.
- Mix the filling’s ingredients (except the water and the agaragar) in the food processor, until you get a creamy consistency.
- Heat up the water and the agar agar in a saucepan, then pour itt o the mixture.
- Pour the filling over the base and then sprinkle some Sea Buckthorn powder on top.
- Let the mini cheesecakes rest in the fridge for min. 3 hours, then decprate the using black frosting.
