No-Bake Sticky Mocha & Jujube Fruit Cheesecakes
No-Bake Sticky Mocha & Jujube Fruit Cheesecakes
Ingrediënten
For the Base:
- 225 g 8oz wheat-free oats
- 1 tbsp cacao powder
- 2 tbsp brown rice syrup
- 2 tsp coconut oil
- 75 g 2¾oz dried jujube fruits
For the Cheesecake:
- 140 g 5oz cashew nuts, soaked for 4 hours
- 2 tbsp coconut butter
- 5 tbsp fresh espresso
- 2 tbsp coconut cream
- 2 tbsp brown rice syrup or honey
- 2 tbsp cacao powder
- Almond milk
For the Coffee Cream:
- 2 tbsp coconut cream
- 1 tbsp brown rice syrup or honey
- 3 tbsp fresh espresso
Serving Size: 8 / Preparation Time: 25 minutes (plus soaking)
Cooking Time: None / Calories per Serving: 329
Instructies
Making the Base:
- In a food processor, blend the wheat-free oats for a few seconds until finely ground.
- Add the cacao powder, brown rice syrup, coconut oil, and dried jujube fruits to the food processor.
- Blend until the ingredients are combined.
- Transfer the mixture to a dish and press it down to create a smooth base.
- Place the dish into the freezer to set.
Creating the Cheesecake:
- Drain and rinse the soaked cashew nuts, then place them in a food processor or high-speed blender along with the coconut butter, fresh espresso, coconut cream, brown rice syrup (or honey), and cacao powder.
- Blend until you achieve a smooth and creamy consistency.
- If needed, add a little almond milk to achieve the desired texture.
- Spread the cheesecake mixture evenly over the set base and return it to the freezer for 4 hours to firm up.
- Making the Coffee Cream:
- In a bowl, combine the coconut cream, brown rice syrup (or honey), and fresh espresso.
- Mix well.
- Once the cheesecake has set, slice it into portions.
- Garnish each portion with jujube crisps and drizzle the coffee cream on top.
Notes / Tips / Wine Advice:
Enjoy your delectable No-Bake Sticky Mocha & Jujube Fruit Cheesecakes, a delightful treat with rich mocha flavor and a sweet twist of jujube fruit!
