Blackberry Vanilla Cashew Cheesecakes with Hemp Crust

Blackberry Vanilla Cashew Cheesecakes with Hemp Crust

These creamy, dreamy cheesecakes are a true beauty food! Cashews contain copper, an energizing mineral that supports the immune system and collagen synthesis. Combined with antioxidant-rich berries and omega 3 fats from the hemp seeds, these little treats are good for body and soul.

Makes 12 cupcake sized treats.

Dairy FreeGluten Free, Paleo Friendly, RawVegan, Vegetarian.

INGREDIENTS:

Crust
¾ cup (175ml) Planet Hemp Superfood hemp seeds
½ cup (125ml) pitted Medjool dates
1/4 cup (60ml) unsweetened dried coconut
1 teaspoon (5ml) freshly grated lemon zest
1 teaspoon (5ml) freshly squeezed lemon juice
½ teaspoon (2.5ml) cinnamon
1/8 teaspoon (0.6ml) salt

Filling
1 ½ cups (375ml) raw cashews, hot water soaked for at least 30 minutes, rinsed and drained
3/4 cup (175ml) fresh or thawed blackberries
5 tablespoons (75ml) freshly squeezed lemon juice (about 1 ½ lemons)
¼ cup (60ml) melted coconut oil
2 tablespoons (30ml) pure maple syrup
1 ½ teaspoon (7.5ml) pure vanilla extract
1/8 teaspoon (0.5ml) salt

Optional: extra blackberries or mint for serving

HOW TO MAKE:

Begin by mixing the crust: place the hemp seeds, dates, coconut, lemon zest and juice, cinnamon and salt in a food processor until dates are finely chopped and mixture is well combined. It should stick together when pressed with your fingers.

Prepare a muffin tin with paper liners. Place a scant tablespoon of crust mixture into each cup and use the bottom of a 1/4 cup measure or your fingers to gently press down.

Now, blend the filling: add cashews, blackberries, lemon juice, coconut oil, maple syrup, vanilla and salt to a high speed blender and whip filling for 1-2 minutes until silky smooth.

Pour the filling over the crust, even the surface, cover with plastic wrap and freeze to set, at least 30 minutes. Allow to temper for five minutes before eating for optimal flavour and serve topped with a blackberry and mint leaf, if using. If not eating right away, transfer minicakes to a resealable freezer container and eat within a five days for best flavour.

Note: Using a blender or a bullet is really important for the filling. It will make it light and silky. In a food processor, it’s still delicious but it has a very heavy, dense texture which just isn’t as good.

Desiree Nielsen Cheescake

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