RAINBOW CHEESECAKES - PINK & GOJI BERRY

RAINBOW CHEESECAKES - PINK & GOJI BERRY

 

RAINBOW CHEESECAKES - PINK & GOJI BERRY

It's TOO HOT to bake so why not try these creeeeamy rainbow cheesecakes on a crumbly oat base. You can also make these without the superfood blends - > vanilla cheesecakes, stuffed with our POCKET SIZED PIES, or blend in some nut butter for extra flavours! 👇



Cooking Time 30 minutes Category Breakfast Servings 4
Prep Time 15 minutes Calories 500 Author Priyanka

 



INGREDIENTS

BASE (makes 6)

  • 30g coconut oil (melted)
  • 30g agave syrup or maple
  • 110g oat flour ⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀

CREAM LAYER

  • 180g cashew butter (or cashews)
  • 195g coconut milk (canned, thick white part)
  • 6 tbsp coconut oil (melted) - 70g
  • 3 tbsp agave syrup or maple
  • @unicornsuperfoods goji and pink berry blends

      METHOD

      • Mix the base ingredients in a bowl until you have a sticky dough
      • Line a cupcake tin with paper cupcake cases and divide the dough into 6 equal pieces. Press each into a circle at the bottom of the tin
      • Blend the cream ingredients until smooth (excl superfood blends) and split the cashew cream between 2 small bowls
      • Add 1-2 tsp of @unicornsuperfoods blends into each bowl and stir
      • Fill each cup with 1 tbsp of GOJI Berry cashew cream . Freeze for 20 minutes until firm, and repeat with pink berry cream .
      • Top with freeze dried berries and nuts. Ready to eat! Refrigerates for 2-3 days.


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