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
METHOD
- 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.
