Vegan No-Bake Coffee Cheesecakes
Thanks to Nadia's Healthy Kitchen
Makes - 12 mini cheesecakes
Ingredients
For the base
- 140g oat flour – rolled oats blended into a flour in the food processor (use gluten-free oats if necessary)
- 60g cocoa powder
- 6 tbsp coconut oil, melted
- 4 tbsp maple syrup
- Pinch of salt
For the cheesecake
- 250g raw cashews, soaked for 4 hours
- 150ml Planted Almond Drink with Coffee
- 65g almond butter
- 4 tbsp coconut oil, melted
- 4 tbsp maple syrup
- 2 tbsp instant coffee
- Pinch of salt
Method
In a bowl mix together all the base ingredients, then press into silicon cupcake/muffin moulds. Freeze for 15 minutes while you make the cheesecake layer.
Drain and rinse the cashews, then transfer into a food processor along with the rest of the cheesecake ingredients. Blend on high until smooth, then divide between the muffin moulds and freeze again for 4 hours or overnight.
Top with melted chocolate and decorate with coffee beans or chopped nuts.
Enjoy!
