These raw cheesecakes are the perfect way to kickstart the Summer with bursts of colour and vibrant, delicious flavours. Lemon and chocolate might not seem like an obvious pairing, however I feel like it really works here. The sweet and sour kick from the lemon, creates a wonderful contrast against the smooth, rich chocolate topping!
A lot of the no-diet culture has been bashing things like energy bites and raw desserts recently.. but I still love them! I’m not saying that they’re a replacement for a green smoothie, nor should they be eaten for breakfast lunch and dinner! These things are still a treat and something that is a little indulgent, but I honestly think that they’re delicious, fun to make and a great way to include lots of nutritious ingredients into a dessert! For example, instead of food colouring, I’ve actually used turmeric to create that gorgeous yellow colour.
I’ve also partnered with a brand that I’ve worked with for quite some time now: Unbeelievable Health and their fab Bee Prepared Supplements. These can be taken on their own, added into smoothies, soups, desserts, protein bites and so much more! Depending on which ones you take, these can be great for immunity support and also helping you with a little extra boost of energy! Here I’ve used their Bee Prepared formula and added some of this into the chocolate layer. It doesn’t affect the colour or flavour of the chocolate cream, so is really easy in incorporate into everyday recipes.
These would be really cute for Summer BBQ’s, tea parties, picnics or even little birthday cakes! They’re pretty simple to make and like I always motion; because they’re raw, you can taste and adjust flavours as you go along to create that perfect result!
Summer Lemon & Cacao Cheesecakes
1 cup oats (use gluten free if needed)
1 cup dates
Pinch sea salt
Tbsp coconut oil
Lemon & chocolate layers:
2 cups cashew nuts
1 cup coconut milk- canned
5 tbsp maple syrup/honey/ agave
4 tbsp coconut oil Dash of vanilla extract
Juice and zest from two lemons
2 heaped tbsp cacao powder
3 Tbsp cashew butter
3 tbsp maple syrup
3 tbsp coconut milk
2 tbsp raw cacao
To make the base, add the oats into a food processor and pulse until finely ground.
Add in the dates, coconut oil and salt and blend again until well combined.
Divide the mixture between silicone cupcake cases and press firmly into the base. Pop these into the freezer whilst you make the other layers.
For the filling, combine the cashews, coconut milk, oil, syrup and vanilla and blend until smooth and creamy.
Remove half of the mixture from the food processor and set aside.
To make the lemon flavour, add In the zest and juice of the lemons & turmeric into the food processor and blitz these with half of your cashew cream.
Pour this over each of the cheesecake bases and pop them back into the freezer.
Blend the cacao powder and Bee Prepared Capsules in with the remaining cashew mixture and add extra sweetener if needed. Spread this over the lemon layers and leave these in the freezer for 4 hours to set.
Combine all of the ingredients for the chocolate whip and transfer into a piping bag.
Pipe swirls on top of each cheesecake and serve.
- Serving Size: 7 mini Cheesecakes