Whatever you desire! Think fresh or dried fruits, granola, buckwheat, puffed grains, coconut, nut butter, cacao nibs, superfoods, chocollllattttee… You can use anything that you would put on a smoothie bowl!
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Instructions
The night before: In separate bowls, soak the figs (for the base) and the cashews (for the filling) in enough water to cover.
Use a silicon cupcake mould or line your cupcake tin with cupcake papers or baking paper.
For the base: Drain the figs and add to a food processor with the rest of the base ingredients. Whizz until well combined. Firmly press the mixture into the bottom of the cupcake moulds. Set aside in freezer.
For the filling: Drain the cashews and add to a food processor with the coconut butter/oil and optional sweetener. Whizz until smooth and creamy. Add the fruit to the food processor and whizz until smooth and creamy. Taste and add more sweetener if desired.
Remove the cupcake mould from the freezer. Spoon the cheesecake filling into the moulds and return it to the freezer.
Prepare fruits for the toppings as desired.
Remove the cheesecakes from the freezer before they are completely set and arrange toppings as desired.
Return cheesecakes to freezer for at least 5 hours.
To serve: defrost for 5-15 mins depending on how frozen you'd like your cheesecake and enjoy!
Did you Make this Recipe?Rate it & leave your feedback in the comments section below, or tag @rainbownourishments on Instagram and hashtag #rainbownourishments!