Hi sweethearts! Do you know how amazing you all are? And just imagine what you are able of, this life is such an exciting journey! At least for me;) And I hope you take the chance to create whatever you desire!
How are you doing today on this #veganwednesday ? I want to join 
Vegan-no-bake Cheesecakes with a healthy twist!
These are:
- not baked! (The best kind of raw dessert you can make yourself!)
- with a taste of caramel and vanilla!
- contains a lot of chocolate sprinkles (yes they are vegan and organic)
- gluten free base made of blueberries, nuts and wineflour! (I dont drink alcohol, but I dont mind using wineflour that I got from a dear friend;))
- easy to prepare and great as party cakes for birthday parties or for cozy days at home, enjoyed with a hot cup of tea.
- cruelty-free: no animals were harmed!
I added some more sprinkles and a little cacao powder for the decoration. And I had 2 of them right after this last shot!;)
Are you ready for this easy-peasy recipe?
Here it is for you:
Caramel Mini Cheesecakes
Recipe:
This makes 6 small cheesecakes
Ingredients for the cream:
- 1 cup cashew nuts
- 100 g virgin coconut oil
- 1/2 tsp vanilla
- 70 g coconut nectar
- 80 g coconut cream
Directions:
- Soak the cashew nuts over night or at least 8 hours.
- Blend all the ingredients in a blender for some minutes until very very smooth. Blend some more to be sure it is perfect.
- Add some chocolate sprinkles on the bottom of the moulds. Then pour half of the cream in a the silicon moulds and sprinke some chocolate sprinkles or chopped dark chocolate over the first layer.
- Pour the second part of the cream over the first layer.
- ´Hit´the moulds carefully agains the table to get rid of small air bubbles.
- Put the moulds in the freezer until firm (about 1 hour) and prepare the base:
Ingredients for the base:
- 45 g dates - chopped and pitted
- 60 g mixed nuts of choice
- 1 tbsp coconut butter/puree
- 30 g wild blueberries (I used frozen)
- 1 tsp wineflour (I used the merlot taste)
Directions:
- Blend all the ingredients for the base until in starts to stick together.
- Move the base dough to a bowl and form 6 balls from the dough.
- Press down each ball on each cheesecake and press out with your fingers to make it even.
- Place the cheesecakes in the freezer (still in the silicon moulds), and wait an other hour before taking them out for the final decoration.
- Take out the cheesecakes 10 minutes before eating for them, to let them defrost.
(Storage in the freezer.) - Enjoy!
This is the shot BEFORE the final decoration, just wanted to let you see how they look like without the cacao powder;)
I hope you have enjoyed to watch my pictures and saved my recipe for you to try out very soon! I am sure you all will LOVE them as much as I did!
In my home I am the only one that loves chocolate, so if I have no guests this week, I will have all these by my self, lucky me! In the evenings when my little boy is asleep, I have time to enjoy some quiet time and my homebaked sweets, that time is very precious to me as you can imagine.
Sending you all a lot of love vibes tonight!
Love, Niina