A colourful spin on mini Cheesecakes, guaranteed to get you in the Easter mood. Hang onto your tastebuds, because these gluten and dairy free nutty treats will have you reaching back to the plate for more!
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1 cup cashews, soaked for 1 hour in hot water and then drained & rinsed
¼ cup Natvia
2 tbs coconut oil
1 tsp vanilla extract
3 types of food dye
200g sugar free dark chocolate, melted
METHOD
Combine the base ingredients in a bowl and mix to combine. Press into a small 9x hole silicon mould or a greased and lined mini cupcake tray. Chill.
Combine the filling ingredients in a food processor until smooth. Scrape down the sides occasionally. Separate into 3 small bowls and add 1-2 drops of your food dye of choice. Dollop over the base, alternating colours and press down.. Chill.
Pour the melted chocolate over the filling and then chill until set.
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