175g pitted dates (sticky)
Pinch of salt
75g Coconut Oil, melted
140ml full-fat Coconut Milk
50g Coconut Cream (optional – just makes the mix extra creamy!)
110g agave nectar or maple syrup (or Coconut Honey/Syrup!)
40g fresh blueberries and 1 tsp Coconut Sugar (for compote)
40g (2 tbsps) ground ginger
- Prepare cashew nuts by soaking in boiling water for 1hr. Drain and set aside.
- Blend the dates in a food processor until the mix forms a ball. If your dates aren’t very sticky/moist then you can sit them in some warm water for 15mins prior to blending (make sure you drain them properly if you do this). Set mixture aside.
- Blend walnuts until fully ground, then add dates back in to processor, along with salt, and blend until the mixture resembles a loose dough (should stick if pressed together).
- Lightly grease a muffin tin (can use coconut oil for this). Spoon in 1 heaped tbsp of base mixture into each hole and press in firmly with fingers.
- Blend all filling ingredients until smooth. You can add more coconut milk if the mixture turns out thick (which may be the case if you’ve used coconut cream!).
- At this point I split my filling mixture in half and added the ground ginger to one batch (blending for a few seconds to evenly distribute the ginger), and added the blueberry compote to the second batch. Compote was made by heating the coconut sugar and blueberries on a low heat for 5 minutes until blueberries had softened. You could try nut butter or a raspberry compote as your cheesecake flavors – the possibilities are endless!
- Pour filling mix into each muffin slot, cover with cling filling and pop in the freezer to set (I always leave mine overnight).
- Once set, run round each cheesecake with a knife and pop out. Leave out of freezer for 1hr to soften before devouring! Store in freezer for up to 2 weeks.