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You can find more sugar-free recipes like this one and more over on our blog or check out Natvia’s archive of dessert videos over at Healthy Treats!

  • Servings 12 mini muffins
  • Nutritional Info

    No nutritional info supplied

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You can find more sugar-free recipes like this one and more over on our blog or check out Natvia’s archive of dessert videos over at Healthy Treats!

  • Servings 12 mini muffins
Metric | Imperial Measurement Conversions

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

METHOD

  1. Blitz the seeds with the coconut flour until crumbed. Add the other ingredients and process again.
  2. Press into the base of silicon molds with fingers and put in the freezer while you make the filling.
  3. Blend all ingredients except for the cherries until smooth.
  4. Spoon on top of bases and press in some cherry pieces.
  5. Freeze overnight.
  6. Blend all ingredients with a electric mixer until fluffy.
  7. Pipe onto cheesecakes. Enjoy!

We love feedback

So comment below and if you decide to make it yourself, be sure to share it with us. We can't wait to hear what you think!

  • Nutritional Info

    No nutritional info supplied

  • Tags

  • Reviews

    Comments

    Leave a Reply

    Your email address will not be published. Required fields are marked *

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