Lemon and Ginger Cheesecake Bites – made with fresh ginger, cashews and coconut oil
ingredients (Serves 8 slices)
For the base
- 1 1/4 cup cashews
- 1 1/4 cup oats
- 1 cup dates
- 1 thumb sized piece of fresh ginger
- 1 tbsp coconut oil
For the cheesecake layer
- 1 cup cashews soaked in water for at least 4 hours
- 1 cup coconut cream
- 1/2 cup coconut oil
- 1/2 tsp vanilla
- 4 tbsp maple syrup (or honey)
- Zest of 1 lemon
How to make it…
To make the base, simply pop all of the base ingredients into your food processor and blend for a couple of minutes, until they form a big sticky ball. In a lined baking tin or cake mould, press down the mixture with a spoon until it is flat and evenly distributed, then set aside while you make the cheesecake layer.
To do this, again place all the ingredients in a food processor or high speed blender and blend until completely creamy, testing the mixture every minute or so to check. It should take around five minutes but this will depend on the speed and power of your equipment.
Once you have a super silky texture, spoon it into your mould, even it out with a spoon and place in the freezer for at least two hours to set. Cut into squares and enjoy!
Thanks to Emma for this recipe:www.mrshollingsworths.com
