Preparation Time:
- 45 min
Ingredients:
- 200g of soaked cashews
- 150g of coconut cream
- 80g of maple syrup
- 50g of fresh cranberries
- 2 tablespoons of lemon juice
- 1 teaspoon of vanilla extract
- 150g of almond flour
- 30g of coconut oil
- Pinch of salt
Kitchen Tools Needed:
- Blender
- Mini cheesecake molds
- Mixing bowls
- Spatula
- Measuring cups
Instructions:
- Preheat the oven to 180°C (350°F).
- In a blender, combine the soaked cashews, coconut cream, maple syrup, cranberries, lemon juice, and vanilla extract. Blend until smooth and creamy.
- In a mixing bowl, combine almond flour, melted coconut oil, and a pinch of salt to form the crust mixture.
- Press the crust mixture firmly into the bottom of the mini cheesecake molds.
- Pour the creamy cranberry filling over the crusts in the molds.
- Bake in the preheated oven for 20 minutes. Allow to cool before refrigerating for at least 2 hours to set.
- Once set, serve chilled, garnished with extra cranberries if desired.
Macros:
- Total Calories: 205kcal
- Carbs: 20g
- Proteins: 5g
- Fats: 15g
Tags:
Desserts