Alright, if you have made raw desserts before, you already know that they are absolutely delicious and super easy to make! This recipe is not only super yum but has this cheeky cute little surprise inside with the center being a fruity mango purée! If you feel fancy, you can substitute that fruit center for any other puréed fruit you love. We will stop talking now, so you can start scrolling, making and ENJOYING!
Makes 16 mini cups | Prep Time 15min | Total Time 30min
6 medjool dates
1 tsp cacao
1 tbsp coconut oil
1⁄4 cup rolled oats
1⁄2 tbsp almond butter
1⁄2 cup frozen mango (or fresh)
1 cup cashews
1 tbsp plant-based milk of your choice
2 tbsp SPICETUB Bliss Ball Mix
1⁄2 tbsp maple syrup
1 tsp coconut oil
1/3 cup baking chocolate melts
Lightly grease a mini cupcake tray with coconut oil and set aside. Place all ingredients for the base in a high-speed blender and blend until mixture is sticky, holding shape when pressing together. Gently press the mixture into the cupcake tray moulds, creating the shape of mini cups. Place into the freezer.
Place the cashews into a bowl covering them with boiling water and set aside for 5-10 minutes soaking. Meanwhile, defrost the mango in a small saucepan on low heat creating a jelly like fruit purée. Fill the base of your mini cups with a dollop of mango and place back into the freezer.
Blend all remaining filling ingredients, including the cashews and the water they were soaking in, into a smooth and creamy filling. Top your mini cups with the cashew cheesecake filling and place back in the freezer. Leave to set for at least 2 hours. Melt the baking chocolate as per packet instructions and drizzle over your now set mini cups. Let set in the freezer. Before serving, let the mini cups thaw in the fridge for at least 10 minutes. Enjoy!
Written by Svenja Collins from SPICETUB