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Maqui blueberry and white chocolate cheesecakes
Maqui blueberry and white chocolate cheesecakes
Panaceas Pantry
desserts
Ingredients
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¾ cup almonds
¾ cup shredded coconut
1/3 cup buckinis
¾ cup medjool dates
3 tsp rice malt syrup
Pinch of salt
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1 ½ cup cashews, soaked for 4 hours
1/3 cup rice malt syrup
3 Tbsp Cacao Butter, grated and melted double boiler style
1 ½ Tbsp Maqui
3/4 cup frozen blueberries
¼ cup + 1 Tbsp full fat coconut milk
1 ½ tsp vanilla paste
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1 cup cashews
¼ cup rice malt syrup
55g Cacao Butter, grated and melted double boiler style
¼ tsp vanilla extract
4 Tbsp full fat coconut milk
2 tsp fresh lemon juice
Directions
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Add the almonds, coconut and buckinis to a food processor.
Pulse until fine crumbs form,
Add the remaining ingredients and pulse until uniform and the mix is sticking together.
Press the base into individual cheesecake pans, or, if making one large cake, into a large cake base.
Set in the fridge.
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Drain the cashews, then rinse well under running water
Add cashews, rice malt syrup, blueberries, coconut milk and vanilla to a high speed blender.Blend on low, slowly turning up the speed until on high. Blend for 2 minutes, or until very smooth.
Add melted cacao butter and maqui, blending for a further 1 minute on high
Pour mixture into moulds, reserving around 1/3 of the mixture if you wish to pipe on top (as we have done- see photos)
Set in the freezer
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Drain the cashews, then rinse well under running water
Add cashews, vanilla, rice malt syrup, lemon and coconut milk to a high speed blender. Blend on low, slowly turning up the speed until on high. Blend for 2 minutes, or until very smooth.
Add melted cacao butter and blend for a further 1 minute on high
Pour mixture into moulds
Set in the freezer Allow the cakes to set in the freezer for at least 2 hours. If doing the piping on top, remove from the freezer, pipe remaining mixture on and allow 30 minutes between the freezer and eating.