Berry Vanilla Cheesecake Dessert Cubes

It's time to say goodbye to the last of those seasonal sweet strawberries here in this part of the world. With that in mind, I thought I'd create some last few desserts to stock up the freezer for the next few weeks :)

Mini vegan cheesecake cubes with layers of berry jam, vanilla and berry cheesecake topped with a drizzle of chocolate and fresh strawberries. These little treats are vegan, dairy free, gluten free and refined sugar free.

I love to make them up in advance and keep them stored in the freezer until my sweet tooth kicks in! If you don't own silicone moulds you could easily make these using a lunch box or bread tin and then just cut the cake into individual cubes once set. You could also get even more adventurous and switch out the berries for different fruits, blueberries or perhaps even some ripe mango?

I'd love to see your recreations of these treats so if you do get a chance to try them out don't forget to tag me using;

@addictedtodates

#addictedtodates

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Layered Berry Vanilla Cubes Serves: 8 Preparation time: 30 minutes Setting time: 6 hours Equipment: Cubed silicone moulds

INGREDIENTS

Base 1.5 cups raw cashews 3 medjool dates (pitted) 1 tbsp maple syrup 1/2 cup coconut flour 1/4 tsp pink Himalayan salt Chia jam 1 cup fresh raspberries 1/2 cup fresh strawberries 1 tsp agave syrup 2/3 cup white chia seeds Vanilla Layer 1 cup cashews (soaked for minimum 6 hours) 2 tbsp maple syrup 1 tsp vanilla bean paste 2 tbsp coconut butter 1/4 cup soy or coconut yoghurt Berry Layer 1 cup cashews (soaked for minimum 6 hours) 2 tbsp maple syrup 1 tsp vanilla bean paste 2 tbsp coconut butter 1/4 cup soy or coconut yoghurt 1 cup mixed berries (strawberries/raspberries/blackberries) Garnish Approx 75g Vegan dark chocolate (melted) 8 Fresh mint leaves 4 Fresh strawberries (halved) PREPARATION

Chia jam

1. Blend the berries and agave syrup in a blender.

2. Transfer the mixture to a bowl and stir in the chia seeds.

3. Allow to sit for an hour in the fridge, stir using a fork every so often to break up any lumps in the mixture.

Base

1. Add the cashews to a food processor and blitz until they form a crumb consistency.

2. Add the maple syrup, salt and coconut flour and blend for another 30 seconds or so to combine.

3. Add a layer of the chia jam on top of each base and freeze for 1 hour.

Vanilla layer

1. Place all the ingredients into a high speed blender and blitz until smooth and creamy with no lumps.

2. Remove the bases from the freezer and spoon 2 tbsp of the mixture into each cube.

3. Tap the moulds on the counter to ensure even distribution and to knock out any air bubbles.

4. Place back in the freezer to set for another hour or until firm.

Berry layer

1. Place all the ingredients into a high speed blender and blitz until smooth and creamy with no lumps.

2. Remove the bases from the freezer and spoon 2 tbsp of the mixture into each cube.

3. Tap the moulds on the counter to ensure even distribution and to knock out any air bubbles.

4. Place back in the freezer to set for 4 hours or overnight if possible.

Garnish

1. Once completely firm remove the cubes from the silicone moulds.

2. Drizzle the edges with melted dark chocolate

3. Top with strawberries and mint leaves

4. You can also pipe any left over vanilla or berry mixture on top of each cube.

These desserts keep best when stored in the freezer. Take them out to defrost about 30 minutes before serving.

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