I simply adore this recipe! Last Christmas, I was casting around, searching for a grain free and dairy free recipe for my Mum. As it was for Christmas, I really wanted something luxurious. Something decadent. And I hit the jackpot when I discovered this gem. (Even more so when I tweaked it into an adult, boozy version, heh heh!)
And if by some chance you are an ex-pat, teaching English in far flung Asia and living in a tiny apartment with no oven, I have good news! This is a no bake cheesecake. Instead it sets in the freezer.Callooh callay! Hip hip hooray!!
This year, my vegan baby sister is home for Christmas, and I can’t wait to see her reaction to these mouth watering morsels!
Prep Time: 1 hr 30 mins Serves: 24
For the Crust:
2 cups / 400g pitted dates (soaked for 10 minutes)
2 cups / 400g raw almonds
For the Filling:
1.5 cups / 300g cashews (soaked in boiling water for 1 hour)
1 large lemon, juiced (approx 1/4 cup)
1/3 cup / 75ml coconut oil (melted)
1/2 cup + 2 tblspn full coconut milk (approx 200ml)1
1/2 cup agave nectar or maple syrup
Optional Added Flavours:
2 tblspn Peanut Butter
1/4 cup of blueberries (Fresh or frozen)
3 tblspn caramel sauce
Or my personal favourite……..
1/3 cup of Baileys
- Soak the dates in a small bowl for 10 minutes. At the same time, in another bowl, start the cashews soaking in boiling water for 1 hour.
- Add the dates to a food processor and blend until blitzed to small bits. Remove and set aside.
- Add the almonds and grind until coarse. Reintroduce the dates and blend until a loose dough is formed.
- Line two 12 muffin pans with baking cases.
- Scoop 1 heaped tablespoon of crust and press into the muffin cups with your fingers. Use a spoon or a shot glass to press down and compact the base. Place in the freezer to firm up.
- When the cashews have finished soaking, add all the filling ingredients to blender and mix until smooth. At this point it is very important to taste the mix. You may need to adjust it by adding extra coconut milk or sweetener to suit your preference.
- Now add your chosen flavour. (or flavourS if you wish to divide your filling and try two or three different flavour groups)
- Divide the filling evenly among the muffin pans. Tap the trays on the counter top a few times to release any air bubbles. Cover the muffin pan with plastic wrap / cling film.
- Freeze for 4 – 6 hours. (overnight is fine)
- Allow to soften for 10 minutes at room temperature before serving.
- This recipe is adapted from the absolutely amazing Minimalist Baker.
- For my readers in Korea, cashews are readily available in most supermarkets, as are dates, which are used in the popular chicken dish , ‘Samgyetang / 삼계탕’. (I love the Korean word for ‘date’, ‘dae chu / 대추’, it’s sounds as if I started to say ‘date’ but was interrupted by a sneeze! Love it!)