Ice-cube tray vegan cheesecake bites
Personas:
Preparación:
Cocción:
Tiempo total:
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 1Place 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 2Cut 12 small strips of baking paper and use to 'line' twelve 40ml (2-tablespoon) ice cube moulds, extending up the side of each.
- Step 3Drain 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.
Nutrición
