Barb Hodgens loves to cook with alternative, healthy whole food ingredients, with a focus on gut health. Barb has overcome her own gut health issues through healthy eating. Share your ideas, comments and photos at the end of this post :)
DAIRY FREE CHEESECAKE HEAVEN.
Who can resist a dessert when it comes in such a cute little package? These raw, vegan and paleo mini cheesecakes have everything: a chocolatey nut crumble base, a creamy dreamy cashew and coconut yogurt, no-bake cheesecake filling and, best of all, a hidden pocket of strawberry chia jam. Pure heaven!
Base ½ cup hazelnuts (preferably activated) ½ cup almonds (preferably activated) 4 medjool dates - chopped ¼ cup of desiccated coconut 2 teaspoons cacao powder Pinch of salt 1 tablespoon of coconut oil (30 grams)
Strawberry chia jam ¾ cup of chopped organic strawberries (fresh or frozen) 1 tablespoon of chia seeds 1 tablespoon of water 1-2 teaspoons of honey or maple syrup
Yogurt cashew cream filling 1 cup cashews (soaked in water with 1 teaspoon of salt for 2 hours) ¾ cup of coconut yogurt 1/3 cup melted coconut oil ¼ cup of raw honey or maple syrup I tablespoon of lemon juice 1 teaspoon vanilla 1 cup fresh organic strawberries - sliced to decorate
METHOD
Base 1. Place the almonds and hazelnuts in the Vibe Blender System and 'pulse' 3 times to break the nuts up into small pieces. 2. Add all the remaining base ingredients then 'pulse' the blender until a sticky crumb forms. You may need to stop and scrap down the sides and under the blades. 3. Spoon teaspoons of the mixture into small silicon muffin moulds and press down with the back of a teaspoon to form a solid base. 4. Place in the fridge until the fillings are ready.
Strawberry chia jam 5. Chop the strawberries and place in a small saucepan with the water. 6. Simmer on a low heat with the lid on for 5 minutes. 7. Remove from the stove and add the chia seeds and honey (or maple syrup). Stir to combine and then set aside for approx. 15 minutes to cool and thicken up jam consistency. 8. Add a teaspoon full of chia jam to the centre of each tart base and then set aside to make the cashew filling
Yogurt cashew cream filling 9. Drain the cashews in a colander then rinse under running water. Tap the colander to remove excess water. 10. Combine all the filling ingredients (except the strawberries) in the Vibe Blender System jug and blend on 'nut' mode for 50 seconds or until smooth and creamy. You may need to stop and scrape down the sides. 11. Spoon the coconut yogurt, cashew cream mixture into the bases. When the whole tray is full, lightly tap the trays to ensure the mixture has completely filled the cases and to remove air pockets. 12. Garnish with a slice of strawberry and return to the fridge for 2 hours to set. 13. Push the tarts out of the trays and store in an air tight container in the fridge for 1 week.
Enjoy straight from the fridge as tarts quickly become soft in warm weather.
Love dairy-free cheesecakes and tarts? Try these..
Raw coconut yoghurt & strawberry chia jam cheesecakes
DAIRY FREE CHEESECAKE HEAVEN.
Who can resist a dessert when it comes in such a cute little package? These raw, vegan and paleo mini cheesecakes have everything: a chocolatey nut crumble base, a creamy dreamy cashew and coconut yogurt, no-bake cheesecake filling and, best of all, a hidden pocket of strawberry chia jam. Pure heaven!
Base ½ cup hazelnuts (preferably activated) ½ cup almonds (preferably activated) 4 medjool dates - chopped ¼ cup of desiccated coconut 2 teaspoons cacao powder Pinch of salt 1 tablespoon of coconut oil (30 grams)
Strawberry chia jam ¾ cup of chopped organic strawberries (fresh or frozen) 1 tablespoon of chia seeds 1 tablespoon of water 1-2 teaspoons of honey or maple syrup
Yogurt cashew cream filling 1 cup cashews (soaked in water with 1 teaspoon of salt for 2 hours) ¾ cup of coconut yogurt 1/3 cup melted coconut oil ¼ cup of raw honey or maple syrup I tablespoon of lemon juice 1 teaspoon vanilla 1 cup fresh organic strawberries - sliced to decorate
METHOD
Base 1. Place the almonds and hazelnuts in the Vibe Blender System and 'pulse' 3 times to break the nuts up into small pieces. 2. Add all the remaining base ingredients then 'pulse' the blender until a sticky crumb forms. You may need to stop and scrap down the sides and under the blades. 3. Spoon teaspoons of the mixture into small silicon muffin moulds and press down with the back of a teaspoon to form a solid base. 4. Place in the fridge until the fillings are ready.
Strawberry chia jam 5. Chop the strawberries and place in a small saucepan with the water. 6. Simmer on a low heat with the lid on for 5 minutes. 7. Remove from the stove and add the chia seeds and honey (or maple syrup). Stir to combine and then set aside for approx. 15 minutes to cool and thicken up jam consistency. 8. Add a teaspoon full of chia jam to the centre of each tart base and then set aside to make the cashew filling
Yogurt cashew cream filling 9. Drain the cashews in a colander then rinse under running water. Tap the colander to remove excess water. 10. Combine all the filling ingredients (except the strawberries) in the Vibe Blender System jug and blend on 'nut' mode for 50 seconds or until smooth and creamy. You may need to stop and scrape down the sides. 11. Spoon the coconut yogurt, cashew cream mixture into the bases. When the whole tray is full, lightly tap the trays to ensure the mixture has completely filled the cases and to remove air pockets. 12. Garnish with a slice of strawberry and return to the fridge for 2 hours to set. 13. Push the tarts out of the trays and store in an air tight container in the fridge for 1 week.
Enjoy straight from the fridge as tarts quickly become soft in warm weather.
Love dairy-free cheesecakes and tarts? Try these..
