INGREDIENTS
For the crust:
10 mejdool dates (about ¾ cup), pitted, soaked in hot water for 15 minutes, and drained
1¼ cups raw almonds
3 tablespoons Rodelle gourmet baking cocoa
Generous pinch of sea salt
For the cheesecake:
2¼ cups raw cashews, soaked in hot water for an hour and drained
½ cup honey
¼ cup extra virgin olive oil
¼ cup unsweetened almond milk
¼ cup lime or lemon juice
¼ teaspoon sea salt
1 tablespoon Rodelle vanilla bean paste
For the topping:
6 ounces fresh raspberries
4 fresh figs, sliced lengthwise into thirds
INSTRUCTIONS
NOTE: Prep time listed does not include one hour to soak the cashews and two hours for the cheesecakes to chill.
Grease a 12-cup muffin tin with olive oil. Cut strips of parchment about an inch wide and long enough to hang over the edges of the cups--these will serve as handles for easily removing the cheesecakes later.
To make the crust, pulse the ingredients together in a food processor, stopping occasionally to scrape down the sides of the bowl, until they come together into a ball. Pat a thin layer of crust into the bottom of each muffin cup. Wash the food processor bowl before making the filling.
To make the filling, puree the cashews, honey, olive oil, almond milk, juice, and sea salt in the food processor until very smooth. Stir in the vanilla bean paste. Divide the mixture between the 12 muffin cups.
Top each cheesecake with two raspberries and a slice of fig. Freeze for two hours, or until firm. Serve frozen or thaw for 30 minutes before serving. Cheesecakes will keep in the freezer for up to two weeks.
Recipe Source: http://acalculatedwhisk.com/vanilla-bean-cheesecakes/
0 Response to "VANILLA BEAN CHEESECAKES WITH FIGS AND RASPBERRIES"
Posting Komentar