-
Servings
4 -
Prep Time
15 Minutes -
Cook Time
30 Minutes -
Total Time
45 Minutes -
Difficulty
Easy
Ingredients
BASE (makes 6)
| 30g | coconut oil (melted) |
| 30g | agave syrup or maple |
| 110g | oat flour |
CARAMEL LAYER
| 100g | dates |
| 75g | peanut butter (or cashew/almond) |
| 4 | tbsp agave or maple syrup |
| 4 | tbsp coconut oil (melted) |
| 5 | tbsp coconut milk (or any plant milk) |
CREAM LAYER
| 180g | cashew butter (or cashews) |
| 195g | coconut milk (canned, thick white part) |
| 6 | tbsp coconut oil (melted) - 70g |
| 3 | tbsp agave syrup or maple |
| @PRISPUDDINGS 3 packets Pecan pie |
The creamiest, nuttiest, moreish cashew butter cheesecakes, filled with salted date caramel, stuffed with our Pocket Sized Pies on top of an oaty crust.
Shop our Cashew pies at @planetorganic @thevegankind @amazon @ebay_uk and our website!
METHOD
- Mix the base ingredients in a bowl until you have a sticky dough
- Line a cupcake tin with paper cupcake cases and divide the dough into 6 equal pieces. Press each into a circle at the bottom of the tin
- Blend the caramel ingredients until smooth and fill each cup with 1 tbsp, spread evenly
- Slice the pies into 4-5 pieces and fill each cup with 4-5 pie pieces
- Blend remaining cashew cream mixture until smooth and fill the cups to the top
- Freeze for 20 minutes until firm, and serve! Ready to eat! Refrigerates for 2-3 days.