SALTED CARAMEL CASHEW PIE CHEESECAKES

SALTED CARAMEL CASHEW PIE CHEESECAKES

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    Servings

    4
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    Prep Time

    15 Minutes
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    Cook Time

    30 Minutes
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    Total Time

    45 Minutes
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    Difficulty

    Easy

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 Pecan pie

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 and our website!

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.
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