I used small glass espresso cups to hold the cheesecakes, but mason jars or even small glasses would also work, just measure them out first with water to ensure they hold a minimum of ¾ cup. I prefer to use something glass to hold the dessert so that you can see each layer of filling
Ingredients
Base
- 1/2 cup Almond Flour
- 1 1/2 tbsp Honey (or maple syrup)
- 1 1/2 tbsp coconut oil melted
- 1/4 tsp cinnamon
- 1/4 tsp salt
- 3/4 cup cashews soaked in hot water for 1 hour and then drained
- 2 tbsp coconut oil
- 1/4 cup coconut cream
- 1 tsp vanilla extract
- 1 1/2 tbsp lemon juice
- 1 1/2 tbsp honey (or maple syrup)
- 1/3 cup honey (or maple syrup)
- 1/2 cup coconut cream
- 1/4 cup coconut oil
- 1 tsp vanilla extract
- 1/2 tsp maldon salt
- 2 tbsp roughly chopped pecans
Base
- In a bowl combine all of the ingredients for the base and stir until well combined. Divide the mixture evenly between the four cups and press down with your fingers to ensure its firmly packed in.
- In a high speed blender or food processor combine all of the ingredients for the cheesecake and blend until completely smooth. Taste the filling and adjust the flavours if you prefer it to be more sweet or tart.
- Pour the filling evenly between the four cups and transfer them to the fridge to help the filling become firm.
- In a sauce pan on medium heat melt the honey, coconut cream and coconut oil. Bring the mixture to a boil and then lower the heat and let it gently simmer for 10 minutes stirring regularly.
- After 10 minutes add in the vanilla extract, salt and pecans and stir. Allow the mixture to cool to room temperature. Alternatively you can transfer it to the fridge to speed up the cooling.
- Once the caramel is cool, evenly distribute it between the 4 cups. 2. Store the cups in the fridge for a minimum of an hour to allow the caramel to become firm.
