These mini Easter cheesecakes will steal the spotlight this weekend

It'll be hard to stop at just one

Looking to impress the socks off your loved ones this Easter long weekend? Dish up these delicious (and healthy!) treats. 

Mini Easter Cheesecakes

Serves: 12 

Prep: 2 hours

Ingredients:

• 1 cup(s) medjool date(s)
• 1 cup(s) almonds (raw and unsalted)
• 1/2 cup(s) sunflower seeds (kernels)
• 2 tablespoon(s) cacao powder
• 1 teaspoon(s) cinnamon (ground)
• 2 tablespoon(s) coconut oil (extra virgin)

Sam Wood's Mini Easter Cheesecakes. Image: Supplied

Filling:

• 2 cup(s) cashews (natural) soaked overnight
• 1/3 cup(s) coconut milk (canned)
• 1/4 cup(s) pure maple syrup
• 1 teaspoon(s) vanilla extract or powder

For Toppings:

• 1/4 cup(s) almonds (raw and unsalted) roughly chopped
• 50 g 85% dark chocolate

Sam Wood’s vegan and gluten-free treat is destined to be a winner this Easter. Image: Supplied

Method:

1. Add the base ingredients to a food processor and blitz to combine until crumbled and sticky. 2. In a silicon muffin tray with 12 holes, add some of the base mixture to each and press down to flatten. Place in the freezer to harden.
2. Add the filling ingredients to the food processor and combine until smooth. Add more coconut milk if required.
3. Divide the filling between the muffin tray holes and return it to the freezer for 1-2 hours to harden.
4. When you're ready to serve them, remove from the freezer and pop them out of the silicon tray. 6. Place a chocolate egg on top of each and crumble over the almonds.
5. Melt the chocolate in the microwave or a double boiler and drizzle over each mini cheesecake. 

Nutritionals:

Energy – 1698.1kj

Calories – 405.7cal

Protein – 10.1g

Fibre – 5.2g

Fat – 29.4g

Saturated Fat – 9.0g 

Carbs – 22.7g

Sugar – 16.3g

Originally published as These mini Easter cheesecakes will steal the spotlight this weekend