These Nakd mini strawberry cheesecakes are the perfect individual desires and they’re nearly all raw. Something this small must be good for us, right?!
Serves: 6
Preparation time: 15 minutes, plus 15 minutes chilling
Cooking time: 15 minutes
Ingredients
4 Nākd Strawberry Crunch Bars
65g cashew nuts, soaked overnight in water and drained
Juice of 2 lemons
60ml agave nectar or maple syrup
60ml coconut oil, melted
1 tsp vanilla extract
3 pitted dates
6 large strawberries
Method
Grease or line a muffin tin or preferably use a silicon muffin tray to make the cheesecakes easier to remove.
Chop the Nākd bars in a food processor or high powered blender into small bits and divide them into 6 sections. Press firmly into the bottom of the muffin tins or silicon trays to make 6 cheesecake bases.
Blend together the cashew nuts, agave nectar/maple syrup, coconut oil and vanilla until it makes a smooth silky mixture. Pour the the mixture onto each of the cheesecake bases until it fills up to the top.
Make the strawberry swirl by blending together the dates and strawberries then dropping a few dots of the mixture onto the top of the cheesecakes. Use a skewer to gently swirl the strawberry mixture around.
Place the cheesecakes in the freezer overnight or for at least 4 hours to set.
Sit at room temperature before serving and enjoy!
Developed by Aimee Ryan, Wallflower Girl
