What you need:
For the base:
- 1 cup (120g) walnuts
- 2 tbsp (30g) coconut flour
- ¼ cup (30g) raw cacao powder
- 1 tsp vanilla extract
- 2 tbsp (40g) Meridian maple syrup
- 2 tbsp (28g) coconut oil, melted
For the filling / topping:
- ½ cup (120g) Meridian Pistachio Butter
- ½ cup (110g) coconut oil, melted
- 1 can full fat coconut milk, refrigerated overnight
- 1 tsp vanilla extract
- 2 tsp orange extract
- ¼ cup (80g) maple syrup
To serve (optional):
- Cacao nibs
- Chocolate orange rice cakes crumbled
- Crushed pistachio nuts
Instructions:
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Prepare a 12 serving muffin tray by lining the base of each indent with baking paper and lightly greasing the base and sides with melted coconut oil. We recommend a loose bottom muffin tray to make removing the mini cheesecakes easier. If you’re not using a loose bottomed tray the next best option would be a silicon muffin tin.
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Blend walnuts to fine crumb. Combine with all other base ingredients.
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Divide the mixture between the indents in the prepared tray. Press down with your fingertips and spread as evenly as possible. Place into the freezer while you make the filling.
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Remove the cream from the top of refrigerated coconut milk. Discard the water or save for a smoothie!
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Mix all ingredients together in a blender.
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Pour over set bases. Place into the fridge for 15 minutes. Sprinkle with toppings of choice before they fully set and return to the freezer to firm up overnight.
