SUPER LATTE RAW CHEESECAKES

Rich, creamy and bursting with Christmas delight, these Super Latte Raw Cheesecakes are a must have for your Christmas dessert table. Combining creamy cashews, sweet maple syrup and your favourite Super Lattes, these beauties deliver Christmas cheer with every bite. 

VEGAN & GLUTEN-FREE

MAKE TIME: 50 Minutes

SERVINGS; 10-12

WHAT I NEED

CRUST INGREDIENTS:

1 cup packed pitted dates

1 cup raw walnuts

 

FILLING INGREDIENTS

4 Tbsp of your fave Knowrish Well Super Lattes (our faves to use are Blue Dreams, Golden State, Gyspy Rose and Mystic Matcha)

1 1/2 cups raw cashews, soaked and drained

1 large lemon, juiced

1/3 cup coconut oil, melted

2/3 cup full-fat coconut milk 

1/2 cup maple syrup

 

TOPPINGS

• Edible flowers (optional)
• Seeds & nuts
• Herbs

 

MAKE:

1. Add dates to a food processor or high speed blender and blend until small bits remain and it forms into a ball. Remove and set aside.
2. Next add walnuts and process into a meal. Then add dates back in and blend until a loose dough forms – it should stick together when you squeeze a bit between your fingers
3. Lightly oil or line a standard, 12 slot silicone muffin tin. Next scoop in 1 Tbsp amounts of crust and press with fingers. To pack it down, use a small glass or the back of a spoon to compact it. Place muffin tray in freezer to firm up.
4. Add all filling ingredients (except Super Latte blends)  to a blender and mix until very smooth. 
5. Divide mixture into four bowls and add 1 tbsp of a different Super Lattes to each bowl. Mix each blend well.
6. Divide filling evenly among the muffin tins. Tap a few times to release any air bubbles, and freeze until hard – about 4-6 hours. 

 

TIPS

• This recipe is delicious with any of our Super Latte range so feel free to use whatever you have or divide mixture and make your raw cheesecakes layered