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Raw Acai Mini Cheesecakes

Raw Acai Mini Cheesecakes
These adorable mini cheesecake cupcakes have got that creamy, authentic flavour down pat. It's all thanks to the magical combination of cashews, hemp seeds, lemon juice and dates. Açai offers the perfect fruity note to balance out the citrusy lemon flavours.

For The Crust:

1 Cup Almonds

1 Cup Dates

1/2 Cup Shredded Coconut

1 Teaspoon Coconut Oil (Optional)

Pinch of Sea Salt


For The Cheesecake:

2 Cups Raw Cashews - soaked overnight

1 Cup Hemptons Shelled Hemp Seeds – soaked with the cashews

2 Frozen Bananas

4 Madjool Dates – pitted and soaked overnight

1 Teaspoon Açai Powder

1 Lime Juiced

Pinch of Salt


For The Coconut Cream:

2 Cups Young Coconut Meat

4 Madjool Dates - pitted

1 Teaspoon Vanilla Extract

2 Tablespoons Lemon Juice

2 Tablespoons Coconut Oil, Melted

Pinch of Sea Salt


The Crust:

Put all crust ingredients in a blender

Pulse several times.

Press mixture into mini cupcakes forms

Place in the fridge to cool


The Cheesecake:

Drain the water off the cashews and hemp seeds

Place all the Cheesecake ingredients in a blender and blend until smooth

Remove the Crusts from the fridge and place a dollop of Cheesecake into each

Put in the freezer for at least 3 hours


Coconut Cream

Blend all the ingredients for the coconut cream until very smooth and creamy.

This may take 5-7 minutes.

Chill for 20 minutes before using.

Top cupcakes with coconut cream and serve.

Posted by Hemptons