Not only are these dairy and gluten free bites super healthy, but they’re guaranteed to make you want to come back for seconds!
Makes 6
Base
1 cup (110g) walnuts
1/4 cup (30g) almond meal
1/4 cup (50g) Bioglan Coconut Oil
1 tablespoon honey, pure maple syrup or rice malt syrup
shredded coconut and lime zest, to garnish, optional
Filling
1 1/2 cups (225g) raw cashews, soaked in water overnight
1/2 cup (50g) desiccated coconut
2 teaspoons grated lime zest
1/3 cup (80ml) lime juice
2 tablespoons honey, pure maple syrup or rice malt syrup
1 teaspoon vanilla extract
1. Put walnuts, almond meal, coconut oil and honey or syrup in a food processor. Process until combined but still slightly chunky. Press mixture into base of six 1/3 cup (80ml) capacity silicone muffin moulds. Refrigerate while you make the filling.
2. To make the filling, add drained cashews and remaining ingredients to cleaned food processor. Process until completely smooth.
3. Pour filling onto bases. Refrigerate for at least 3 hours or until completely firm and set. Bring cheesecakes to room temperature before serving, garnished with shredded coconut and grated lime zest (if using).
Tip: You will need about 3 large limes for this recipe.
This recipe is an excerpt from the Bioglan The Superfoods Kitchen cookbook. Recipe submitted by Victoria Yordonopulo from VIC.
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