These are the perfect guilt free deserts to enjoy at the weekend and especially great for entertaining guests. Although the creation of such tasty treats takes time it is well worth the effort.
Ingredients: (makes 11 cakes)

For the base;

  • 6 nakd peanut delight bars
  • 7 pitted medjool dates
  • 1 tea spoon of agave nectar
  • 1 tea spoon of peanut butter
  • 2 tablespoons of melted coconut oil

For the top;

  • 200 grams of cashews soaked overnight
  • 100ml of almond milk
  • 1 tea spoon of ground cinamon
  • 1 table spoon of agave nectar
  • 1 1/2 cups of frozen raspberries
  • 1 nakd peanut delight bar
  • 80% dark Chocolate (optional)

Equipment:

  • 11 small bun cases
  • 1 freezer
  • 1 blender
  • 1 tea spoon
  • 1 tablespoon
  • 1 mixing bowl
  • Measuring cups
  • Kitchen scales
  • 1 baking tray

Instructions:

  1. Weight out 200g of cashews and soak in a bowl of water overnight
  2. Make the base by blending all of the above ingredients together and place them into small bun cases
  3. To make the filling blend the cashews, agave nectar, almond milk and cinamon until smooth and creamy.
  4. Then add 1 cup of frozen raspberries to this mixture and blend again
  5. Stir in a further 1/2 cup of frozen raspberries so there are still chunks in the mixture
  6. Add this smooth layer to the pre-prepared bases
  7. Freeze the small cheesecakes for at least 5 hours
  8. To decorate use some extra raspberries and 1 extra bar of peanut delight (crumbled)
  9. Optional to add some melted chocolate drizzle on top for extra artistic bonus points and flavor

Nutritional information: (per cake)

  • Protein – 5.5 grams
  • Carbohydrates – 25 grams
  • Fats – 13 grams
  • Calories – 217 kcals

One thought on “Mini Raspberry and Cashew Cheesecakes

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