Acai Bowl Cheesecakes
No bake vegan cheesecakes with all the flavours of classic acai bowls!
Ingredients
Base
- ½ cup dried figs stems cut off, soaked in water for at least 2 hours
- ½ cup mixture of oats and/or whatever muesli or granola that you have in your pantry
- Pinch salt
Cheesecake filling
- 1 ¼ cup raw cashews soaked in water overnight
- 2 tbs coconut butter or oil softened
- 2 tbs sweetener or sugar, of choice optional
- 1 packet frozen acai
- ½ cup berries such as raspberries blueberries or whatever you desire
- ¼ cup banana chopped
Toppings
- 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!
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!