We have joined forces with @gingervegan to create one of our favourite tea infused recipes, cheesecake!
This recipe makes 4 x 6cm wide vegan friendly mini cheesecakes.
You will need:
- 4 x 6cm wide x 5cm high ring moulds. Or you could use silicone cupcake cases.
- 1/4 cup almonds
- 1/4 cup walnuts
- 1/4 cup dried apricots
- 1/4 cup dates
Whizz everything up in a food processor until finely chopped. Set the ring moulds on small baking tray. Press about 1 1/2 tbsp of the base mixture into the bottom of each ring and make sure it is well compressed. Set aside.
Ginger layer:
- 1 cup cashew nuts
- 1/2 tsp turmeric
- 1 tsp freshly grated ginger
- 3 tbsp maple syrup
- 2 tbsp coconut oil, melted
- Juice of 1/2 a lemon
Soak the cashew nuts in boiling water for 30 mins. Drain. Place the cashews and all the other ingredients in a high food blender and blend until smooth. You will need to scrape down the sides of the blender a few times to help it along. Divide between the moulds and smooth the top. It should come to just over half way up the mould. Put in the fridge while you prepare the other layer.
Chamomile layer:
- 1 cup cashew nuts
- 2 tbsp Chamomile flowers
- Juice of 1/2 lemon
- 2 tbsp coconut oil, melted
- 3 tbsp maple syrup
Place the cashews and Chamomile flowers in a bowl and pour over boiling water to cover. Let soak for at least 30 mins. Drain the cashew nuts and remove about half of the flowers. Put in to the blender with the other ingredients and blend as you did for the ginger layer. Spoon on top of the ginger layer and use the back of a knife to smooth the top in line with the top of the ring mould. Freeze for about 1 hour. After this time it should be easy to push the bottom of the cheesecakes out from the moulds. Decorate with chamomile flowers and keep refrigerated until ready to serve.
Ready for more? Check out our earl grey cheesecake or Moroccan mint & choc cheesecake slices.