Ingredients
- Base:
- 1/4 cup/45g/1.5 oz Sunflower seeds or nuts of choice
- 1 tbsp/7g/0.2 oz coconut flour
- 2 tsp Coconut oil
- 2 tsp Natvia
- 4 each Cherries or 4 tsp beetroot for color
- Filling:
- 1 cup/120g/4.2 oz raw cashews soaked overnight and drained
- 1-2 tbsp/10-20g/0.3-0.7 oz chopped fresh cherries
- 1 cup/90g/3 oz Desiccated Coconut
- 1/3 cup/60g/2 oz Natvia
- 1/4 cup/60ml/2 oz Coconut water
- 1 tsp Coconut essence
- 1 tsp Vanilla Extract
- pinch salt
- Coconut Cream Topping:
- 1 can/400ml/14 oz Coconut Cream chilled and scoop out thick cream part only
- 1/4 cup/27g/1 oz Natvia Icing mix
- As needed Beetroot or Cherry Juice optional for color
| Servings12mini muffins |
Directions
Base:
- Blitz the seeds with the coconut flour until crumbed. Add the other ingredients and process again.
- Press into the base of silicon molds with fingers and put in the freezer while you make the filling.
Filling:
- Blend all ingredients except for the cherries until smooth.
- Spoon on top of bases and press in some cherry pieces.
- Freeze overnight.
Coconut Cream Topping:
- Blend all ingredients with a electric mixer until fluffy.
- Pipe onto cheesecakes. Enjoy!
