Cardamon + Pear Mini Cheesecakes
All you need is:
1 glass nuts/+seeds of your choice (I used 2/3 pecans and 1/3 sunflower seeds)
1/2 glass soaked dates
2 tbsp coconut oil
1/2 can coconut cream
1 glass soaked cashews (or if you are in to fermenting like I am, 1 batch of basic fermented cashew cheese)
3-5 coconut sugar (depending how sweet you like it)
5 tbsp creamed coconut/coconut oil
1/2 tsp cardamon
1 tbsp coconut sugar
1/3 glass water
Here’s what you do:
Soak dates overnight or at least for couple of hours. Warm up coconut oil so it becomes liquidy (to keep it raw use 2 pots to warm it up: one with boiling water and second on the top of it with coconut oil). Combine all base ingredients in a food processor with an S-shaped blade.
Lightly oil all cups of muffin tray. Put around 2 tbsp of the
paste in each cup. It should do 8-10 small cheesecakes. Use something flat(e.g. bottom of the glass) to spread it evenly. Put it to the freezer whilst preparing the cheesecake layer.
Soak your cashews overnight or prepare the cashew cheese before you start this cake. Warm up coconut oil or creamed coconut so it becomes liquidy, using the same method as for the base. Blend all ingredients until creamy consistency. Taste and add some more sweetener if desired. Pour the paste on the top of base layer. Put it in the freezer for 40 minutes or until firmly frozen.
In the meanwhile prepare your pear. Cut it to even pieces of as many as you have cheesecakes. On the medium heat boil water in nonstick pan, add sugar, let it melt, than add pre-cut pear. Let it cook on both sides evenly. When water disappeares and
liquid starts to become sticky remove it from the heat and let it cool.
After your cheesecakes have frozen, very gently remove it from the muffin tray, place them in a desired dishes, top it with one piece of cooked pear, pour tiny bit of sweet and sticky liquid from the pan over the top and sprinkle with cacao nibs and crushed rose petals. Repeat the same on each cake.