![]() Makes about 24 mini cheesecakes, aprox 5gm of carbohydrate per cake. Ingredients: Base 1 cup almonds 1 cup coconut 3 mejool dates 2 tbs cocao powder 2 tbs coconut oil Filling 250gm Cream cheese 1/2 cup cream 150gm strawberries 1 tbs gelatine 1/3 cup boiling water 1/4 cup maple syrup Method: 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.
0 Comments
Leave a Reply. |
AuthorMelanie Turner, Naturopath, mother, gardener, lover of wholesome food Archives
February 2022
Categories
All
|