Preserving my pink theme going with these uncooked raspberry elderflower cheesecakes. Liked the refined flavour change with the elderflower syrup. That’s all from me tonight. I’ve a toddler that’s refusing to sleep! However earlier than I am going, right here is the recipe:
BASE:
1 cup macadamia nuts
½ cup almond meal
¼ cup pumpkin seeds
¼ cup pistachios
Three TBSP maple syrup
2 TBSP coconut oil
¼ cup desiccated coconut
FILLING:
1 cup uncooked cashews (soaked in a single day or 3-Four hours)
⅔ cup coconut cream
¼ cup coconut oil
½ cup raspberries ( contemporary or frozen is ok)
¼ cup maple syrup
1 TBSP elderflower syrup
Methodology
For the bottom: break down the macadamias, pistachios and pumpkin seeds in a meals processor till they kind a pleasant crumb. Add the remaining base elements and blitz once more till they’re sticky. Divide combination evenly and press into the bottom of a regular sized muffin tin. I used silicon for straightforward removing. If utilizing regular muffin tin make certain it’s lined with baking paper so the cheesecakes will be simply eliminated.
For the filling: Add all of the elements in a high-speed blender and mix till clean and creamy. Pour evenly over the bottom combination and place within the freezer to set for 3-Four hours or in a single day. Embellish with raspberries and revel in.
