I popped down to Viberi on Monday to pick up some more blackcurrants - meaning I get so have some experimenting fun again!
I felt like something quite decadent today so made some nut and ginger bases with a rich blackcurrant top. I did consider doing a jelly type top but I fizzled out and didn't quite get that far.....
The kids have been twisting my arm to get their hands on these and succeeding - They're all gone!
Makes 12 Muffin sized bases
1 cups of raw cashews
150 grams of pumpkin or sunflower seeds seeds
1/2 cup of dates
2 tablespoons of melted butter
Pinch of pink salt
1 teaspoon of ground ginger
Throw all of this together into a strong food processor until the crumbs are at desired stage of chunky or smoothness. Press 1 Tbsp of the mixture into each section of silicone muffin tin. Refrigerate.
1 250gm tub of cream cheese at room temperature
1/2 a can of Ayam coconut cream (Make sure to get the nice thick stuff)
1/4 c of icing sugar (Add more to taste)
1/4 of Viberi blackcurrant powder (Crushed freeze-dried blackcurrants)
Using a cake mixer with whisk attached, blast the cream cheese first until it's silky smooth. Add in the coconut cream as it's going, drop in the icing sugar before turning the mixture a perfect shade of purple by adding in the blackcurrant powder.
One heaped Tbsp will roughly do each cheesecake. I kept them in the freezer because I knew the kids would be devouring them and I wanted them to set firm. These would set OK in the fridge but you may need to run a knife around the inside just to loosen it before popping them out.