SALTED CARAMEL CASHEW PIE CHEESECAKES
SALTED CARAMEL CASHEW PIE CHEESECAKES
The creamiest, nuttiest, moreish cashew butter cheesecakes, filled with salted date caramel, stuffed with our Pocket Sized Pies on top of an oaty crust. ⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀
Shop our Cashew pies at @planetorganic @thevegankind @amazon @ebay_uk @revital and our website!
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 ⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀
CARAMEL LAYER
- 100g dates
- 75g peanut butter (or cashew/almond)
- 4 tbsp agave or maple syrup
- 4 tbsp coconut oil (melted)
- 5 tbsp coconut milk (or any plant milk)
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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
- @PRISPUDDINGS 3 packets Cashew pie
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 caramel ingredients until smooth and fill each cup with 1 tbsp, spread evenly
- Slice the pies into 4-5 pieces and fill each cup with 4-5 pie pieces
- Blend remaining cashew cream mixture until smooth and fill the cups to the top
- Freeze for 20 minutes until firm, and serve! Ready to eat! Refrigerates for 2-3 days.