Breads & Baked Goods, Desserts

Raw Tiramisu Cheesecakes

Step 1 of 6

Place the ingredients into your blender and whizz up until broken down and the mixture sticks together.

For the base

50g nuts
50g rolled oats
2 tbsp cacao or cocoa powder
2 tbsp maple syrup
1 tbsp nut butter
1 tsp cinnamon

For the vanilla layer

1 x can coconut milk
200g cashews, soaked in water overnight
6 tbsp maple syrup
Juice of 1/2 lemon
1 tsp vanilla extract

For the coffee layer

2 tbsp cacao or cocoa powder
1 tbsp ground coffee
Dark chocolate, to drizzle over

For the base

1.75oz nuts
1.75oz rolled oats
2 tbsp cacao or cocoa powder
2 tbsp maple syrup
1 tbsp nut butter
1 tsp cinnamon

For the vanilla layer

1 x can coconut milk
7oz cashews, soaked in water overnight
6 tbsp maple syrup
Juice of 1/2 lemon
1 tsp vanilla extract

For the coffee layer

2 tbsp cacao or cocoa powder
1 tbsp ground coffee
Dark chocolate, to drizzle over

Step 2 of 6

Press between a 6-hole muffin tin (silicone is best) to fill ⅓ full. Press down with your fingers and set aside.

For the base

50g nuts
50g rolled oats
2 tbsp cacao or cocoa powder
2 tbsp maple syrup
1 tbsp nut butter
1 tsp cinnamon

For the vanilla layer

1 x can coconut milk
200g cashews, soaked in water overnight
6 tbsp maple syrup
Juice of 1/2 lemon
1 tsp vanilla extract

For the coffee layer

2 tbsp cacao or cocoa powder
1 tbsp ground coffee
Dark chocolate, to drizzle over

For the base

1.75oz nuts
1.75oz rolled oats
2 tbsp cacao or cocoa powder
2 tbsp maple syrup
1 tbsp nut butter
1 tsp cinnamon

For the vanilla layer

1 x can coconut milk
7oz cashews, soaked in water overnight
6 tbsp maple syrup
Juice of 1/2 lemon
1 tsp vanilla extract

For the coffee layer

2 tbsp cacao or cocoa powder
1 tbsp ground coffee
Dark chocolate, to drizzle over

Step 3 of 6

Place the coconut milk, drained cashews, maple syrup, lemon juice and vanilla into a food processor and blend well until quite thick and smooth. Keep half the mixture aside.

For the base

50g nuts
50g rolled oats
2 tbsp cacao or cocoa powder
2 tbsp maple syrup
1 tbsp nut butter
1 tsp cinnamon

For the vanilla layer

1 x can coconut milk
200g cashews, soaked in water overnight
6 tbsp maple syrup
Juice of 1/2 lemon
1 tsp vanilla extract

For the coffee layer

2 tbsp cacao or cocoa powder
1 tbsp ground coffee
Dark chocolate, to drizzle over

For the base

1.75oz nuts
1.75oz rolled oats
2 tbsp cacao or cocoa powder
2 tbsp maple syrup
1 tbsp nut butter
1 tsp cinnamon

For the vanilla layer

1 x can coconut milk
7oz cashews, soaked in water overnight
6 tbsp maple syrup
Juice of 1/2 lemon
1 tsp vanilla extract

For the coffee layer

2 tbsp cacao or cocoa powder
1 tbsp ground coffee
Dark chocolate, to drizzle over

Step 4 of 6

Spoon the vanilla mixture on top of each base and to fill another ⅓. Freeze for 1 hour to set.

For the base

50g nuts
50g rolled oats
2 tbsp cacao or cocoa powder
2 tbsp maple syrup
1 tbsp nut butter
1 tsp cinnamon

For the vanilla layer

1 x can coconut milk
200g cashews, soaked in water overnight
6 tbsp maple syrup
Juice of 1/2 lemon
1 tsp vanilla extract

For the coffee layer

2 tbsp cacao or cocoa powder
1 tbsp ground coffee
Dark chocolate, to drizzle over

For the base

1.75oz nuts
1.75oz rolled oats
2 tbsp cacao or cocoa powder
2 tbsp maple syrup
1 tbsp nut butter
1 tsp cinnamon

For the vanilla layer

1 x can coconut milk
7oz cashews, soaked in water overnight
6 tbsp maple syrup
Juice of 1/2 lemon
1 tsp vanilla extract

For the coffee layer

2 tbsp cacao or cocoa powder
1 tbsp ground coffee
Dark chocolate, to drizzle over

Step 5 of 6

Mix in the cacao or cocoa powder and coffee into the remaining mixture then spoon this over the top of each to fill to the top. Smooth out evenly and freeze for 2 hours.

For the base

50g nuts
50g rolled oats
2 tbsp cacao or cocoa powder
2 tbsp maple syrup
1 tbsp nut butter
1 tsp cinnamon

For the vanilla layer

1 x can coconut milk
200g cashews, soaked in water overnight
6 tbsp maple syrup
Juice of 1/2 lemon
1 tsp vanilla extract

For the coffee layer

2 tbsp cacao or cocoa powder
1 tbsp ground coffee
Dark chocolate, to drizzle over

For the base

1.75oz nuts
1.75oz rolled oats
2 tbsp cacao or cocoa powder
2 tbsp maple syrup
1 tbsp nut butter
1 tsp cinnamon

For the vanilla layer

1 x can coconut milk
7oz cashews, soaked in water overnight
6 tbsp maple syrup
Juice of 1/2 lemon
1 tsp vanilla extract

For the coffee layer

2 tbsp cacao or cocoa powder
1 tbsp ground coffee
Dark chocolate, to drizzle over

Step 6 of 6

When ready to serve, remove from the freezer 10 minutes beforehand and drizzle with melted chocolate. Sprinkle over some cacao nibs and enjoy!

For the base

50g nuts
50g rolled oats
2 tbsp cacao or cocoa powder
2 tbsp maple syrup
1 tbsp nut butter
1 tsp cinnamon

For the vanilla layer

1 x can coconut milk
200g cashews, soaked in water overnight
6 tbsp maple syrup
Juice of 1/2 lemon
1 tsp vanilla extract

For the coffee layer

2 tbsp cacao or cocoa powder
1 tbsp ground coffee
Dark chocolate, to drizzle over

For the base

1.75oz nuts
1.75oz rolled oats
2 tbsp cacao or cocoa powder
2 tbsp maple syrup
1 tbsp nut butter
1 tsp cinnamon

For the vanilla layer

1 x can coconut milk
7oz cashews, soaked in water overnight
6 tbsp maple syrup
Juice of 1/2 lemon
1 tsp vanilla extract

For the coffee layer

2 tbsp cacao or cocoa powder
1 tbsp ground coffee
Dark chocolate, to drizzle over

Compatible with

Ninja 1100W Smart Screen Food Processor with FreshVac Technology

Allergies

Tip: Allergy Advice

Cooking mode

For the base

For the vanilla layer

For the coffee layer

For the base

For the vanilla layer

For the coffee layer

Utensils

Step 1

Step 2

Step 3

Step 4

Step 5

Step 6

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