Makes about 24 mini cheesecakes, aprox 5gm of carbohydrate per cake.
1 cup almonds
1 cup coconut
3 mejool dates
2 tbs cocao powder
2 tbs coconut oil
250gm Cream cheese
1/2 cup cream
1 tbs gelatine
1/3 cup boiling water
1/4 cup maple syrup
Process all the base ingredients in a food processor, press into the bottom of the cake tin- or mini muffin cases (I used reusable silicone muffin cases). Refrigerate.
Mix the cream cheese and cream in a mixer until smooth. Dissolve the gelatin in the hot water. In a blender mix the strawberries, gelatin and maple syrup. Add that to the cream cheese mixture, mix until smooth.
Spoon the cream mixture on top of the base. Refrigerate for about 2 hours. Remove casing and garnish with a slice of strawberry and a mint leaf.
Melanie Turner, Naturopath, mother, gardener, lover of wholesome food