Mini Cheesecakes (raspberry-white chocolate / lemon-rose)
Difficulty 5 minutes Serves
A rich, dark, chocolaty base and creamy fillings make these cheesecakes by Simon Beswetherick true show stoppers. There are two different fillings here, but the options only end where your imagination ends
Ingredients Crust 1 cup soaked and dehydrated almonds
1 cup oat flour 2 cups cacao flour 1 cup dates
Directions 1. Place all the crust ingredients, apart from the dates and 2 tbs of the coconut oil, in the food processor. Switch on the processor and gradually add all the dates. Process the ingredients to a fine crumb consistency.
2. Spread the crust mixture onto dehydrator sheets and dehydrate on 42 Celsius/110 Fahrenheit for around 6 hours.
3. Remove the crust mixture from the dehydrator, mix with the additional 2 tbs of melted coconut oil and press into individual cheesecake moulds.
4. For the raspberry-white chocolate filling, grate the cacao butter and place it in a glass bowl over a pan of warm water, stirring until it has fully melted. Be careful not to overheat it. Place all the ingredients in a blender and blend until smooth. Pour the filling over the cheesecake crust and place in the refrigerator to set.
5. For the lemon-rose filling, place all the ingredients in a blender and blend until smooth. Pour the filling over the cheesecake crust and place in the refrigerator to set.