-
Servings
8 -
Prep Time
50 minutes -
Cook Time
8 Minutes -
Total Time
1 hour -
Difficulty
Easy
Ingredients
BASE
| 60g | coconut oil (melted) |
| 60g | agave syrup or maple |
| 180g | oat flour |
| 35g | coconut flour |
BERRY CHEESECAKE FILLING
| 75g | cashews soaked |
| 180g | canned coconut milk |
| 45g | agave syrup |
| 2.5 | tbsp tapioca flour |
| 1.5 | tbsp lemon juice |
| 3 | tsp @unicornsuperfoods pink berry superfood powder |
Crumbly biscuit base, with the creamiest pink cheesecake filling topped with freeze dried strawberries.
METHOD
- Preheat the oven to 180C, and melt the coconut oil
- 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 8 equal pieces. Press each into a circle at the bottom of the tin
- Bake for 6-8 minutes
- Blend the cream ingredients until smooth and fill each cup to the top, once cooled
- Freeze for 45 minutes, decorate and then serve. Store leftovers in the refrigerator for 3 days.