If you like Cheesecake but you’re doing #veganuary, these Ice Tray Cheesecakes could be perfect for you!
1/2 cup almonds
1/2 cup desiccated coconut
5 Medjool Dates
1 tsp coconut oil (melted)
1 cup cashews (well soaked)
1/4 cup water
2 tbsp maple syrup
2 tbsp coconut oil (melted)
1 lemon (juice)
1 tsp vanilla extract
1 Put all the base ingredients into a food processor, whizz them up into a sticky, rough dough and put them into a bowl for later
2 Put all the “cheese” ingredients in food processor and whizz them up into a thick, smooth cream
3 Put one berry in every section of the ice cube tray and spoon over the “cheese”, making sure you leave a 1/2 cm gap at the top
4 Push equal amounts of the base mixture onto the top of the “cheese”
6 Put the ice cube tray into the freezer and leave it there for at least 2 hours
7 Take the tray out of the freezer, pop the cheesecake bites out of the tray, put them on a plate and eat them after 15 minutes of being out of the freezer
Liked this recipe? Try more BOSH recipes with these books.
BISH BASH BOSH!: The Sunday Times bestseller, packed with all your vegan Christmas recipes
Simple recipes. Unbelievable results. All plants. The highest-selling vegan cookery book ever
BOSH! How to Live Vegan . It covers all aspects of vegan living, everything from food to toiletries to travel.