Belgium biscuit cheesecakes
Prep 30 mins Cook 2-5 mins Makes 12
Plan ahead: Place a 400ml can of full-fat coconut cream in its can in the fridge overnight. Grease 12 small muffins cups or a 20 cm spring-form pan.
Base ingredients:
2 cups almonds, ground until fine
2 tablespoons date syrup or pure maple syrup
3 tablespoons organic, un-hydrogenated coconut oil, melted
1 teaspoon raw cacao or cocoa powder
1 teaspoon cinnamon
½ teaspoon ginger
1 teaspoon mixed spice
¼ cup cacao butter, melted
Raspberry jam ingredients:
½ cup fresh or frozen raspberries
1 tablespoon black chia seeds
2 tablespoons natural vanilla extract
Raspberry filling ingredients:
¼ cup filtered water
2 teaspoons grass-fed gelatin
¼ cup date syrup or pure maple syrup
½ cup full-fat coconut cream
1 cup fresh or frozen raspberries
2 tablespoons natural vanilla extract
Method: Blend the ground almonds with the other base ingredients in a high-speed blender or food processor until a thick dough forms. Press into 12 muffin cups or a spring-form pan.
For the jam: Mix all ingredients together well. Spoon even amounts of the mixture over the cheesecake/s bases and spread out well.
For the filling: Add the water and gelatin to a small saucepan with the date syrup. Once softened, heat the gelatin until dissolved.
Add the coconut cream & raspberries to a food processor and blend together with the vanilla extract, until well combined. With the motor running on low, slowly pour in the gelatin mixture and when fully mixed together, pour over the top of the cheesecakes and place in the fridge to set.
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