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Speculoos Cheesecake Bites

Patricia Idus 

Berlin, Germany

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Instagram: @nourishmybliss | nourishmybliss.com

 

INGREDIENTS

Base

1 cup dates

¾ cup almonds

½ cup oats

4 tbsp cacao powder

A pinch of salt

1 tbsp gingerbread spice (optional, but highly recommended)

 

Cream

3 cups soaked cashews

1 cup melted coconut oil

¾ cup maple syrup

1½ cups plant-based milk

1 tsp vanilla extract

2 tbsp speculoos spice

4 tbsp cacao

 

METHOD

• Combine all ingredients for the base in a food processor and pulse until you’re left with a sticky dough.

 

• Press it down evenly in a lined rectangular dish.

 

• Blend all ingredients for the cream, except the cacao, until silky smooth. This might take a while; keep blending for the best raw cake consistency! Add more milk if it’s too thick and not blendable.

 

• Spoon some of the mixture into a separate bowl. Add in the cacao for the chocolate layer to the blender now and mix again!

 

• Pour both layers onto your base (save some for the topping if you like—just keep it refrigerated until ready to use) and transfer the dish to the freezer for a couple of hours or overnight to set. Transfer it to the fridge until ready to serve and cut up into squares.

 

• Garnish with your favorite toppings! My tip: pipe on some of the extra cream and top it off with dark chocolate shavings.

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