Ingredients (For 6 Pieces):

For the “Dough”:

  • Dates – 100 g
  • Coconut Mush – 1 Tablespoon
  • Coconut Oil – 1 Tablespoon
  • Cashew Mush – 1 Tablespoon
  • Raw Cacao Powder – 1 Tablespoon
  • A (small) Handful of Almonds

For the Cream:

  • Curd Cheese – 200 g
  • 1 Acocado (a small one)
  • Honey/Agave Syrup – 1 Tablespoon
  • Lemon Juice – 1 Tablespoon

(I used Matcha Powder and Lemon Peel for Decoration.)

First melt the coconut oil in a pot and the put it together with olle the other ingredients for the dough into a mixer. Blend everythingand ready is the dough. Clean the mixer and do the same with all the stuff you need for the cream. 🙂

Then Allocate the dought to six cupcake sleeves and smoothen it. Afterwards fill the sleeve up with cream. Freeze the raw mini cheesecakes for abou 20 minutes – and enjoy!

Bon Appétit!


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