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Main Ingredient: Cashews & Coconut
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Cook Time: 2 hr refrigeration
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Serves: Makes 8
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Recipe by: @thatgreenolive - Olivia Moore
INSTRUCTIONS:
- Lightly grease 8 muffin holes.
- To make the base, blitz the Salted Tahini Caramel Meal Topper in a food processor until a rough crumb. Add remaining ingredients until a chunky but pliable mixture is formed. Press into the bottom of prepared muffin holes.
- To make the filling, place all ingredients except for the coconut milk and agar-agar in a high-speed blender and blend until smooth and creamy.
- Place the coconut milk in a small saucepan, and gradually whisk in the agar-agar until combined and there are no lumps. Bring to a boil, then simmer and whisk continuously for 1 minute, until thickened.
- With the blender running, pour in the thickened coconut milk, continuing to blend until smooth and combined.
- Divide cheesecake mixture among prepared bases, and refrigerate for two hours, until set. Do not freeze, as freezing will react with the agar-agar and ruin the creamy texture.
- Meanwhile, to make the cross topping, mix coconut yoghurt with desired natural colourants of choice. Transfer to a piping bag.
- Remove the cheesecakes from muffin holes, and pipe crosses on the top of each cheesecake. Cheesecakes keep in an airtight container in the fridge for up to four days.
*To get coconut cream from a can of coconut milk, refrigerate the can overnight (do not shake or turn upside down). In the morning, the solids and liquids will have separated – for this recipe, you will use the thick, creamy solids at the top of the can.
**After you have measured out your coconut cream, mix together the leftover water and solids remaining. This is what you will use to cook with the agar-agar.
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