Mini Berry Chia Cheesecakes
Talk about tiny cheesecake heaven. Drizzled with healthy refined sugar free berry chia jam, you are in for an absolute (healthy) treat!
Servings: 10
Ingredients
Base
1 cup Pecans
½ cup Desiccated Unsweetened Coconut
6 Medjool Dates, pitted & chopped
1 tbsp Extra Virgin Coconut oil
Pinch of Salt
Filling
1 x 400g can Coconut Cream
2 tbsp Extra Virgin Coconut Oil
1 tbsp Rice Malt Syrup
1 tsp Vanilla Extract
1 Lime, zest & juice
1 ½ cups Cashews, soaked overnight or approximately 8 hours.
To serve:
Berry Chia Jam (recipe attached) & Yoghurt/Cream
Berry Chia Jam Ingredients
Makes: 370g Jar Servings 18 (20g) (jar & refrigerate leftovers)
2 cups Blueberries, fresh or frozen
4 tbsp Chia Seeds
2 tbsp Rice Malt Syrup
4 tbsp Water
Method
Blend all base ingredients until combined.
Press evenly into muffins tins (silicone moulds work well)
Freeze for 15 minutes.
Blend all filling ingredients into a smooth consistency.
Pour over base.
Freeze until firm (approximately 2 hours).
Remove at least 10 minutes prior to serving.
Serve with berry chia jam and a dollop of cream.
Chia Jam Method
1. Combine all ingredients in a small saucepan on medium heat.
2. Once blueberries have softened and started to break down, reduce heat.
3. Simmer for 5-10 minutes, until mixture has slightly thickened and chia seeds have softened.
4. Pour into a jar and allow to cool.