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Ice-cube tray vegan cheesecake bites

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Ingredientes para

Ice-cube tray vegan cheesecake bites

  • 110g (2/3 cup) raw cashews
  • 80ml (1/3 cup) cup coconut cream
  • 60ml (1/4 cup) maple syrup
  • 1 tablespoon fresh lemon juice
  • 1 teaspoon vanilla extract
  • 2 tablespoons coconut oil, melted, cooled
  • 12 raspberries, chopped
  • 6 chocolate ripple biscuits, crushed
  • Como se hace la

    Ice-cube tray vegan cheesecake bites

    Dificultad:

    Method

    • Step 1
      Place the cashews in a glass or ceramic bowl and cover with cold water. Cover with plastic wrap and set aside for 8 hours or overnight to soak.
    • Step 2
      Cut 12 small strips of baking paper and use to 'line' twelve 40ml (2-tablespoon) ice cube moulds, extending up the side of each.
    • Step 3
      Drain the cashews and transfer to a blender. Add the coconut cream, maple syrup, lemon juice, vanilla extract and 1 tablespoon of the coconut oil. Blend until smooth.

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