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


  1. 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.

  2. Blend walnuts to fine crumb. Combine with all other base ingredients.

  3. 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.

  4. Remove the cream from the top of refrigerated coconut milk. Discard the water or save for a smoothie!

  5. Mix all ingredients together in a blender.

  6. 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.

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