Cherry Coconut Cheesecakes. They taste just like a Cherry Bounty.
Quick and easy to make as always, just blend and freeze! Store and eat straight from the freezer for a delicious treat whenever you need one.
Cherry Coconut Cheesecakes
(Serves 12 mini or 6 muffin size)
Base
1/4 cup sunflower seeds (or nuts of choice)
1 Tbsp coconut flour
1/2 Tbsp coconut oil
1/2 Tbsp granulated stevia
4 cherries or 1 Tbsp Beetroot for colour
Blitz the seeds with the coconut flour until crumbed. Add the other ingredients and process again
Press into the base of silicon molds with fingers and put in the freezer while you make the filling
Filling
1 cup raw cashews (soaked overnight, rinsed and drained)
1-2 Tbsp chopped fresh cherries
1 cup desiccated coconut
1/3 cup granulated stevia
1/4 cup coconut water
1 tsp coconut essence
1 tsp vanilla extract
Pinch of salt
Blend all ingredients except cherries until smooth
Spoon on top of bases and press in some cherry pieces
Freeze overnight
Optional coconut cream topping
1 tin coconut cream (chilled and scoop out thick cream part only)
1/4 cup granulated stevia icing mix
Beetroot or cherry juice for colour (optional)
Blend with electric mixer until fluffy
Pipe onto cheesecakes
Enjoy!