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)
⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀
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.
Leave a comment