Vegan Ocean Cheesecakes

by @thrivingonplants đź’™ Recipe:â €
Makes: 6 large single servingsâ €
Prep: 15-20 minutesâ €
Set: Overnight â €
Base:â €
1 ½ cups blanched almond meal⠀
2 tbsp rice malt syrupâ €
2 tbsp coconut oilâ €
1/8 tsp salt â €
â €
Filling:â €
1 cup raw cashews, soaked overnightâ €
ÂĽ cup coconut cream (solid white part of the can)â €
ÂĽ cup vanilla coconut yogurtâ €
½ cup maple syrup⠀
ÂĽ cup coconut oilâ €
ÂĽ cup fresh lemon juiceâ €
Zest of 1 lemonâ €
1 tsp vanilla extractâ €
1 – 2 tsp blue spirulina⠀
â €
Method:â €
Add base ingredients into a bowl and mix well until a crumbly sticky mixture forms. Press into large cupcake moulds and place into the freezer.â €
Combine all filling ingredients (except spirulina) into a high speed blender and blend until smooth and creamy. Separate the mixture into two bowls, adding blue spirulina into one and keeping the other one plain. Add dollops at a time into the moulds then swirl using a skewer. Place into the freezer to set.â €
When ready, remove from moulds and decorate with your favourite toppings. Sit at room temperature for 10-15 minutes before serving. Enjoy! 

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