Inspired from Raw food recipes, i decided to make some mini cheesecakes for dinner with my 2 lovely sisters tonight! One food love of mine is the smell of grated lemons AND the smell of fresh grated ginger... naturally when i saw the combination in mini raw cheesecakes i could not go past it!! So while making some delicious raw cheesecakes i also had a few moments of entrancement (it could count as meditation!) as i smelt the finely grated delights... I made 6 cheesecakes in little pie tart tins but next time i would halve them and make them even smaller as they are very filling!
Mini Lemon & Ginger Cheesecakes - Raw
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| Mini Lemon & Ginger Cheesecakes - Raw |
Ingredients
Crust:
1 cup walnuts
2/3 cup pitted, packed dates
1 teaspoon vanilla extract
Filling:
1 cup raw cashews
Filling:
1 cup raw cashews
1 cup raw almonds
2/3 cup lemon juice (juice of 3 small lemons)
1/2 cup honey (or pure maple syrup)
2 teaspoons finely grated fresh ginger
2 teaspoons grated lemon zest
4 tablespoons coconut oil (clear and melted - place jar in a jug of warm water to melt if white)
Methods/steps
2/3 cup lemon juice (juice of 3 small lemons)
1/2 cup honey (or pure maple syrup)
2 teaspoons finely grated fresh ginger
2 teaspoons grated lemon zest
4 tablespoons coconut oil (clear and melted - place jar in a jug of warm water to melt if white)
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| Mmm ginger :) |
Crust:
1) Grind ingredients together in a food processor until it sticks together.
2) Add 1 teaspoon of water if the mixture is too crumbly.
3) Press the crust into your pans of choice (I used mini tart tins but you could use muffin pans). Set aside.
Filling:
1) In a blender, combine all but the oil until completely smooth and creamy, mine took around 2 minutes stopping every now and then to scrape down the sides.
2) Add the oil and blend again briefly, to incorporate.
3) Divide and pour the mixture over the crusts.
4) Chill in the fridge or freezer until firm.
I topped mine with some frozen raspberries and cinnamon! Delish :)
1) Grind ingredients together in a food processor until it sticks together.
2) Add 1 teaspoon of water if the mixture is too crumbly.
3) Press the crust into your pans of choice (I used mini tart tins but you could use muffin pans). Set aside.
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| Into the tart tins :) |
1) In a blender, combine all but the oil until completely smooth and creamy, mine took around 2 minutes stopping every now and then to scrape down the sides.
2) Add the oil and blend again briefly, to incorporate.
3) Divide and pour the mixture over the crusts.
4) Chill in the fridge or freezer until firm.
I topped mine with some frozen raspberries and cinnamon! Delish :)
"Choosing healthy food is the ultimate form of self love"
Rockin Raw
Xox
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