https://www.lifestylefood.com.au/recipes/23656/mini-vegan-chocolate-macadamia-cheesecakes

LifestyleFOOD.com.au

Freshly harvested macadamias make for mouth-watering recipes.

Ingredients

  • Macadamia chocolate crust

  • 1 cup unsalted macadamias

  • 4 medjool dates

  • 1/2 cup cocoa powder

  • Pinch sea salt

  • 1 teaspoon vanilla extract

  • Filling

  • 1 cup macadamias, soaked in water for 2-4 hours, strained, finely blended

  • 1/4 cup coconut oil liquid

  • 1/4 cup maple syrup

  • 1 teaspoon vanilla extract

  • 1/4 cup water

  • 1/2 cup cocoa powder

  • 1/2 ripened avocado, mashed

  • 1/2 cup macadamias, extra, roasted, finely chopped

  • Fresh raspberries for topping

Method

  • 1.

    Grease 12 x 1/3 cup muffin tin. For the crust, place all ingredients into a high speed blender and pulse until combined. Divide the crust into the muffin pan holes and press down with fingers to firmly place the crust into the pan, set aside.

  • 2.

    In a large bowl, combine macadamias, coconut oil, maple syrup, vanilla, water, cocoa and avocado until the mixture is creamy. Fill the muffin pans with the mixture. Sprinkle with extra macadamias and raspberries and place in the freezer to set for a few hours before removing from pan to serve. Makes 12.

  • Tip:

  • 1.

    You can use 1 cup macadamia cheese if already made - just replace the cup of macadamias soaked in water with the macadamia cheese. You can find the super simple recipe for macadamia cheese at australian-macadamias.org

Nutritional information

Nutritional analysis per serving (14 servings)

  • Energy 266kj
  • Fat Total 23g
  • Saturated Fat 6g
  • Protein 3g
  • Carbohydrate 16g
  • Sugar 9g
  • Sodium 12mg

Note: The information shown is Edamam's estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist's advice.

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Notes

For more hints and recipes go to australian-macadamias.org

 

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