Mini Raw Cheesecakes
I don't know about you, but i think raw cheesecakes are better than the real thing.
These are so creamy, guilt-free and full of so many vitamins, minerals and protein.
1/4 cup almond meal
1/2 cup pitted dates
1/8 cup cashews
1 Tbsp coconut oil
Pinch of salt
1/2 cup cashews (soaked for 2-4 hours)
1/2 cup almond milk
2 scoops Wild Strawberry Clean Lean Protein
Pinch of salt
1/8 cup honey or sweetner (or as desired)
2 Tbsp lemon juice
1 tsp vanilla essence
1/4 cup water
1/2 cup coconut oil
1 cup blueberries or any other fruit (fresh or frozen)
Base: Blend nuts and dates together in a food processor until almost a crumbly texture (like couscous). Add the remaining ingredients and pulse until combined. The mixture should hold together. Press the mixture into the base of silicone mini muffin moulds. Put in the fridge or freezer while making the filling.
Filling: Blend all ingredients together except the berries until really smooth. Spoon half the mixture over the mini muffin moulds. Then add the blueberries to the remaining mixture and blend until smooth. Now spoon the blueberry mixture on top. Cover the cakes with plastic wrap and leave to set in the fridge or freezer for minimum 6 hours. Thaw before serving.
Recipe and Photo Credit to Nora Hage at @healthybody_happymind_
The information provided in this article is intended for educational purposes only and is general advice. It should not, nor is it intended to be, relied on as a substitute for individual medical advice or care. If the contents of this, or any other of the blogs in this series raises any concerns or questions regarding your health, please consult a qualified healthcare practitioner.