-
Servings
4 -
Prep Time
15 Minutes -
Cook Time
30 Minutes -
Total Time
45 Minutes -
Difficulty
Easy
Ingredients
BASE (makes 6)
| 30g | coconut oil (melted) |
| 30g | agave syrup or maple |
| 110g | oat flour |
CREAM LAYER
| 180g | cashew butter (or cashews) |
| 195g | coconut milk (canned, thick white part) |
| 6 | tbsp coconut oil (melted) - 70g |
| 3 | tbsp agave syrup or maple |
| @unicornsuperfoods goji and pink berry blends |
It's TOO HOT to bake so why not try these creeeeamy rainbow cheesecakes on a crumbly oat base. You can also make these without the superfood blends - > vanilla cheesecakes, stuffed with our POCKET SIZED PIES, or blend in some nut butter for extra flavours! 👇
METHOD
- Mix the base ingredients in a bowl until you have a sticky dough
- Line a cupcake tin with paper cupcake cases and divide the dough into 6 equal pieces. Press each into a circle at the bottom of the tin
- Blend the cream ingredients until smooth (excl superfood blends) and split the cashew cream between 2 small bowls
- Add 1-2 tsp of @unicornsuperfoods blends into each bowl and stir
- Fill each cup with 1 tbsp of GOJI Berry cashew cream . Freeze for 20 minutes until firm, and repeat with pink berry cream.
- Top with freeze dried berries and nuts. Ready to eat! Refrigerates for 2-3 days.