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Jaffa cheesecake cups
GF, DF & RSF
Serves Quantity: 6
Freezing Time: 4hrs
Prep Time: 30 minutes
2 tbsp water1 tbsp coconut oil
1 cup cashews
3/4 cup orange juice
1/2 cup coconut milk
1/2 cup cacao1/2 cup rice malt syrup
80 grams chocolate
Place the cashews in a bowl of hot water and set aside to soak for at least 15 minutes.
To prepare the bases, combine the bars, coconut oil & water in a mixing bowl, using your hands, to form one dough. Separate evenly into a silicone muffin tray.
Place in the freezer while you prepare the filling.
To prepare the filling, add the cashews, coconut milk, cacao, orange juice and rice malt syrup to a high-speed blender and blend until creamy and smooth. Remove the base from the freezer and pour the filling over the bases evenly. Return to the freezer to set for 4 hours.
Once the filling is firm, pour melted chocolate evenly over the 6 cheesecakes, freeze once again for 10 minutes. Bon Appetit!
Store in an airtight container in the freezer and consume within two weeks.
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