Raw Caramel Mini Cheesecake

Raw Caramel Mini Cheesecake – Gluten, Dairy, Nut, Egg and refined sugar Free

Makes 14 servings

I was playing around with a few recipes on the weekend, and this one seems to be a winner – I’ve already made it three times! As it’s a raw cheesecake, it is also very quick and easy to make.  It’s so healthy it would be a great breakfast too!

Base Ingredients

• 2 cups (150g) Coconut Chips or Desiccated Coconut
• 15 (90g) Dates
• 1 T Cocoa or Cacao
• 1/4 fine Himalayan Salt

Filing Ingredients

• 1 cup (270ml) Coconut Cream
• 15 (90g) Dates
• 4 T Organic Coconut Oil
• 1 t Concentrate Vanilla Extract
• 1/4 fine Himalayan Salt

1. Place all base ingredients into a blender and blend until it is a fine sticky crumb (Thermomix owners speed 9 for 30 seconds)
2. Place crumb ingredients evenly between muffin tray cups and press firmly.
3. Place in fridge until set
4. Place all filling ingredients into blender and blend on high until well mixed and smooth consistency (thermomix speed 9 for 2 mins, scraping once after a minute)
5. Pour evenly into muffin tray and allow to set in fridge or freezer ( I used freezer)
6. Cheesecakes will need to be kept in fridge as they will melt if left out.

Serve straight from fridge and drizzle with melted dairy free chocolate or berries..  and enjoy..