Mini Raw Vanilla Cheesecakes

These gorgeous mini cheesecakes from COYO look almost too good to eat.

Makes 12

You’ll need:

For the base

• 10 pitted medjool dates
• 150g blanched almonds

For the topping

• 200g cashews (soaked in boiling water for 1 hour then drained)
• Juice of ½ lemon
• 4 tbsp melted coconut oil
• 250ml dairy-free vanilla yoghurt

For the fruit

• 2 plums
• 3 tbsp maple syrup
• 1 cinnamon stick
• 1 star anise
• 1 tsp mixed spice

Method

• Blend the dates in a processor until they turn into a sticky mixture, then add the almonds and blitz until they are finely chopped and all of the ingredients are combined.
• Grease a 12 hole muffin tin and line with greaseproof paper, ensuring that there is 2cm sticking out to help you remove the cheesecakes once they have set.
• Divide the mixture evenly between the holes and, using the base of a small glass with greaseproof paper underneath, press down firmly until well compacted. Put them in the freezer while you make the topping.
• Put the soaked cashews, lemon juice, melted coconut oil and yoghurt into the blender and blitz until smooth and creamy.
• Take the cheesecake bases out of the freezer and spoon the mixture on top, then gently bang the tin on the work surface a few times to level them out. Cover with cling film and refrigerate for an hour or so until set.
• Slice the plums into wedges and gently poach in the syrup and spices over a low heat for 5 – 8 minutes. Turn the heat off and leave the fruit to soak in the spiced syrup as it cools.
• When ready to serve, gently loosen the edges of the cheesecakes with a knife and pull on the greaseproof paper to get them out of the tin.
• Serve with two slices of plum on top and a good drizzle of spicy syrup.