32 minutes
Prep: 30 Cook: 2 Servings: 12
Ingredients
- Base:
- 1/2 cup/60g/2 oz Almonds
- 2 tbsp/14g/0.5 oz coconut flour
- 1 tbsp/20ml Coconut oil
- 1 tbsp/14g/0.5 oz Natvia
- Filling:
- 1 cup/120g/4.2 oz Cashews Soaked for 6 hours or overnight then rinsed and drained
- 1 tsp Matcha powder
- 1/4 cup/60ml Coconut oil
- 1 tsp Vanilla Extract
- 1/3 cup/36g/1.2 oz Natvia Icing mix
- 2 each Limes juiced and zested
| makes 12 cheesecake bites |
Directions
Base:
- Blitz almonds in a blender for 1 min until they become a fine crumb.
- Mix with remaining ingredients. Add a teaspoon of almond milk if too dry.
- Press into the base of molds/ tin using your fingers until firmly packed (I had extra base leftover. Depends on how thick you like it)
- Put in the freezer while you make the filling.
Filling:
- Blend all ingredients in a blender until smooth. Add more sweetener or lime to taste.
- Spoon over base.
- Freeze for 2 hours until firm.
- Store and eat straight from the freezer or thaw for a few minutes if desired. *My molds were 5cm/2inch wide Enjoy!
