SALTED CARAMEL CASHEW PIE CHEESECAKES

SALTED CARAMEL CASHEW PIE CHEESECAKES

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    Servings

    4
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    Prep Time

    15 Minutes
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    Cook Time

    30 Minutes
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    Total Time

    45 Minutes
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    Difficulty

    Easy

Ingredients

BASE (makes 6)

30g coconut oil (melted)
30g agave syrup or maple
110g oat flour

CARAMEL LAYER

100g dates
75g peanut butter (or cashew/almond)
4 tbsp agave or maple syrup
4 tbsp coconut oil (melted)
5 tbsp coconut milk (or any plant milk)

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
@PRISPUDDINGS 3 packets Pecan pie

The creamiest, nuttiest, moreish cashew butter cheesecakes, filled with salted date caramel, stuffed with our Pocket Sized Pies on top of an oaty crust.

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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 caramel ingredients until smooth and fill each cup with 1 tbsp, spread evenly
  • Slice the pies into 4-5 pieces and fill each cup with 4-5 pie pieces
  • Blend remaining cashew cream mixture until smooth and fill the cups to the top
  • Freeze for 20 minutes until firm, and serve! Ready to eat! Refrigerates for 2-3 days.
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