Raw White Chocolate Cherry Mini Cheesecakes

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March 22, 2017

Recipe by Hazel and Cacao



1 cup shredded coconut

2 TBSP maple syrup

2 TBSP coconut oil

½ cup almond meal

1 tsp vanilla extract


1 ½ cups soaked cashews (soak for at least 4 hours or overnight)

¼ cup freshly squeezed lemon juice

¼ cup coconut oil

½ cup maple syrup

⅓ cup cacao butter liquefied

12 – 15 cherries plus extra for decoration.


1For the base: combine all the ingredients in a mixing bowl and mix together until well combined.

2Press about 1 TBSP amount into the base of a muffin tin. I lined with strips of baking paper for easier removal

3Set in freezer while you make the filling

4For the filling, melt your cacao butter over the stove on low heat, stirring.

5place all the filling ingredients except cherries in a blender and blend until smooth. About 2 minutes.

6half the cherries and remove the stone. Fold into the cheesecake mixture

7pour mixture over the top of bases in your muffin tin

8set cheesecakes in freezer for about 4 hours

9Defrost for a few minutes before serving

10Decorate with some extra cherries and enjoy


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