Recipe: Chocolate and Nutter Butter Raw Vegan Cheescakes (GF, DF)

Over the weekend I watched The Hundred Foot Journey: A story about the love of food and cooking and the fusion of cultures and cuisine. Not only did I love the breathtaking cinematography and gorgeous scenery of Southern France which were so frequent in the film but the main characters' love for cooking and sharing that food with others struck a chord with me. I decided to celebrate this re-awakened love for food and cooking by making some gorgeous, creamy mini cheesecakes.

I think cheesecake was by far one of my favourite desserts, prior to discovering my dairy and gluten intolerances. After doing some research and experimenting with recipes I came up with a formula for some soft, rich, close to authentic mini cheesecakes. My friends and family love them and they are guilt free with no animal products or refined sugar.

Ingredients:

Base:

1 Cup of Soaked Medjool Dates (chopped)

1 Cup Walnuts

Blend walnuts into a breadcrumb texture and gradually add dates until all blended. Line a muffin tin with baking paper and press the mixture firmly to the bottom of each mould. Place bases in the freezer to set for 20 minutes.

Filling:

1.5 cups of cashews (soaked overnight)

2 Tablespoons of Lemon Juice

4 Tablespoons of Melted Coconut Butter

2/3 Cup Coconut Yoghurt

1/4 cup Organic Maple Syrup

Pinch of Salt

Toppings:

Almond Butter

Melted Dark Chocolate

Place all filling ingredients in the blender and mix well until the filling is a creamy puree. If necessary add additional coconut yoghurt for a smoother texture. Spread the filling evenly into moulds smoothing with a spoon and mix in a dessert spoon of your desired topping onto the filling. Set the cheesecakes in the freezer for 1-2 hours and then serve. Enjoy.