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Ingredients
CRUST
1 cup packed (200 g) pitted dates*
1 cup (120 g) raw walnuts
FILLING
1 1/2 cups (180 g) raw cashews, quick soaked*
1 large lemon, juiced (scant 1/4 cup or 50 ml)
1/3 cup (80 g) coconut oil, melted
1/2 cup + 2 Tbsp (150 ml) full fat coconut milk (see instructions for note)
1/2 cup (120 ml) agave nectar or maple syrup (or honey if not vegan)
FLAVOR ADD-INS optional
2 Tbsp (32 g) salted natural peanut butter
1/4 cup (37 g) wild blueberries (fresh or frozen)
3 Tbsp bourbon caramel sauce
Instructions
Add dates to a food processor and blend until small bits remain and it forms
into a ball. Remove and set aside.
Next add nuts and process into a meal. Then add dates back in and blend until a
loose dough forms - it should stick together when you squeeze a bit between
your fingers. If it's too dry, add a few more dates through the spout while
processing. If too wet, add more almond or walnut meal. Optional: add a pinch
of salt to taste.
Lightly grease a standard, 12 slot muffin tin. To make removing the cheesecakes
easier, cut strips of parchment paper and lay them in the slots. This creates
little tabs that makes removing them easier to pop out once frozen.
Next scoop in heaping 1 Tbsp amounts of crust and press with fingers. To pack
it down, use a small glass or the back of a spoon to compact it and really
press it down. I found the bottom of a glass works well. If it sticks, separate
the crust and the glass with a small piece of parchment. Set in freezer to firm
up.
Add all filling ingredients to a blender and mix until very smooth. For the
coconut milk, I like to scoop the "cream" off the top because it provides a
richer texture. But if yours is already all mixed together, just add it in as
is.
You don't need a Vitamix for this recipe, just a quality blender. I mixed mine
for 1 minute, then "liquified" or "pureed" it until silky smooth. If it won't
come together, add a touch more lemon juice or agave or a splash more coconut
milk liquid as the liquid should help it blend better.
Taste and adjust seasonings as needed. If adding peanut butter, add to the
blender and mix until thoroughly combined. If flavoring with blueberry or
caramel, wait and swirl on top of plain cheesecakes (optional).
Divide filling evenly among the muffin tins. Tap a few times to release any air
bubbles, then cover with plastic wrap and freeze until hard - about 4-6 hours.
Once set, remove by tugging on the tabs or loosening them with a butter knife.
They should pop right out. Our favorite way to devour these was with a little
more caramel and a touch of coconut whipped cream. But they're perfect as is!
Keep in the freezer for up to 1-2 weeks.
Optional: you can set them out for 10 minutes before serving to soften, but I
liked them frozen as well.
Notes
minutes, then drain. But be sure to drain thoroughly and pat dry to prevent the
crust from getting soggy.
hour uncovered, then drain and use as instructed.