Prep Time: 20 minutes
Cook/Set Time: 2 hours
Begin by covering the cashews in boiling water for 1 hour.
Next add everything for the base in a blender. Blend until there are no chunks of
dates or pecans.
Grease a muffin tin with a little oil and then split the mixture between the 12 holes.
Push down firmly so the mixture is compact, and then place the tray in the fridge
whilst you make the filling.
Now drain the cashews and place them in the blender along with the coconut milk.
Blend on a high speed until as smooth as possible.
Add the Nush spread and melted dark chocolate and blend again until combined.
Split the mixture between the muffin holes and smooth flat. Place in the freezer for a
couple of hours to set.
When ready to eat remove from the freezer and allow to warm up for 15 minutes,
before carefully removing from the tin using a knife to go around the edges.
Top with melted dark chocolate, raspberries and a dusting of cacao powder.
For the base
1 tablespoon of cacao powder 100g oat flour
60m coconut oil
For cheesecake layer
100g cashew nuts
100ml coconut milk
2 tubs of Nush cream cheese 80g dark chocolate (melted)
50g dark chocolate (melted) Cacao powder (to dust)