Ingredients (makes 6 mini cheesecakes)
Raspberry & Chocolate Cheesecakes
Base
1 cup dates, soaked in boiling water for 10 minutes
1 cup Fragata Black Olives, drained and rinsed
2 tablespoons coconut oil, melted
2 tablespoons maple syrup
3 tablespoons cacao powder
½ cup walnuts
½ cup rolled oats
1 tsp vanilla extract
Filling
1 cup cashew nuts, soaked in water overnight
1 cup frozen raspberries
3 tablespoons honey or maple syrup
3 tablespoons coconut oil, melted
1 teaspoon vanilla extract
Squeeze of lemon juice
Decoration
1 tablespoon coconut oil
1 tablespoon honey or maple syrup
2 tablespoons cacao powder
6 raspberries, to decorate
Dried rose petals (optional0
Method
1. Place the olives in boiling water for 10 minutes. Drain well and add to a high-power blender with all of the other base ingredients and blitz well until you have a slightly sticky, dough-like texture.
2. Scrape out from the blender and divide between six muffin tins (use silicone if possible). Keep in fridge while you make the filling.
3. Drain the cashews and pat dry. Place in a blender with the other filling ingredients and whizz up until thick, smooth and a beautiful pink colour.
4. Spoon over the base of each muffin tin to reach almost the top. Return to the freezer for at least 4 hours.
5. When you're ready to serve the mini cheesecakes, remove the muffin tray from the freezer (give them about 5 minutes to thaw out slightly).
6. Meanwhile, gently melt the coconut oil and honey or syrup in a small pan, then whisk in the cacao powder you have a glossy sauce.
7. Now drizzle over each cheesecake (it will set quickly!), place a raspberry on top of each then scatter over dried rose petals.
8. Tuck in and enjoy!
Products used:
Fragata Pitted Black Olives.
Recipe developed by Pamela Higgins of www.SpamellaB.com
For more recipes ideas visit www.fragata.co.uk