MINI STRAWBERRY & WHITE CHOCOLATE CHEESECAKE
Clean Supper Club
Our Clean Supper Club Mini White Chocolate & Strawberry Raw Cheesecakes
are the perfect non indulgent, indulgent desserts, enjoy without guilt!
Serves
Makes either 1 using a 15cm/6” cheesecake tin
or
10 small ones in a muffin tin, ideally loose bottomed tins.
Time to Prepare
35-40 minutes
Storage
Freezer
Ingredients
Base
1 cup of almonds
6 medjool dates (or 10 smaller dates)
½ cup of desiccated coconut
2 heaped tbsp. of Indigo Herbs Raw cacao powder
3 tbsp. coconut oil
Topping
1 cup of soaked cashew nuts (soaked overnight)
1 x 250ml packet of coconut cream
100g of melted Indigo Herbs organic raw cacao butter
3 medjool dates
Juice of ½ a lime
Zest of 2 limes
6 large strawberries
1 tsp of Indigo Herbs SuperVital powder
Method for Base
- If creating mini cheesecakes we use this method for easy removal. Line the base and sides of the tins with cling film, cut out squares and press in, leave over hang. For the larger tin, line with baking paper and grease with coconut oil.
- In food processor blitz all the ingredients together until the mix starts to bind. We like to retain a crunch to our base so don’t make the mix too smooth.
- Then spoon base mix into tin to a depth of around 1cm and press down firmly.
- Place in fridge for 30 minutes.
Method for topping
- Drain and rinse the cashew nuts and place into the food processor and blitz until smooth.
- Meanwhile gently melt the raw cacao butter in a bain-marie and then allow to cool slightly.
- Pour the melted raw cacao butter and the remaining ingredients into the food processor. Blitz until smooth and creamy.
