Who doesn’t need a guilt-free cheesecake to satisfy those occasional sweet cravings, especially during the holidays? This delicious vegan option is made with our nutrient-supercharged Himalayan Tartary Buckwheat Sprout Powder, and requires just three steps of prep (your refrigerator does most of the work).
Servings: 8 mini cheesecakes
Prep time and freezing: 5.5 hours
INGREDIENTS
For the crust:
- 1 ½ cups cashews, soaked in boiling water for 1 hour
- 9 dates, pitted
- 1 ½ cups raw walnuts
- Pinch of salt
- 8 tsp Himalayan Tartary Buckwheat Sprout Powder
For the filling:
- ⅓ cup sweet potato puree
- 1/3 cup coconut cream
- 3 tbsp coconut oil
- 1/3 cup agave syrup
- 1 lemon, juiced
- 1/4 tsp cinnamon
- Pinch of salt
- 1 tsp vanilla extract
METHO
Soak the cashews in boiling water for at least half an hour. Set aside.
Make the crust: blend dates, walnuts, salt and HTB Sprout powder until well combined
and you are able to form a ball between your fingers (it should be sticky!). Divide the
crust amongst the muffin tins and place the tin in the fridge until the cheesecake layer is
ready.
Make the cheesecake: drain the cashews and blend with the remaining ingredients until
smooth. Scoop about two tablespoons of the mixture into each muffin tin. Place in the
freezer, covered, for about 3-4 hours (until firm!). You can keep these in the freezer until
you are ready to eat them, but make sure to thaw for about 20 minutes when you are ready to enjoy them.
