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Mini vegan chocolate macadamia cheesecakes

Makes 12

INGREDIENTS

Macadamia chocolate crust
1 cup unsalted macadamias
4 medjool dates
1/2 cup cocoa powder
pinch sea salt
1 teaspoon vanilla extract

Filling
1 cup macadamias, soaked in water for 2-4 hours, strained, finely blended
1/4 cup coconut oil liquid
1/4 cup maple syrup
1 teaspoon vanilla extract
1/4 cup water
1/2 cup cocoa powder
1/2 ripened avocado, mashed
1/2 cup macadamias, extra, roasted, finely chopped
fresh raspberries for topping
METHOD

Grease 12 x 1/3 cup muffin tin. For the crust, place all ingredients into a high speed blender and pulse until combined. Divide the crust into the muffin pan holes and press down with fingers to firmly place the crust into the pan, set aside.

In a large bowl, combine macadamias, coconut oil, maple syrup, vanilla, water, cocoa and avocado until the mixture is creamy. Fill the muffin pans with the mixture. Sprinkle with extra macadamias and raspberries and place in the freezer to set for a few hours before removing from pan to serve.


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Categories: sweets

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