Chocolate Plum Mini Cheesecakes

Makes 6

Time: 30 minutes plus chilling

 

Ingredients:

For the base:

  • 60g almond or cashew butter

  • 60ml (70g) maple syrup

  • 75g oat flour

  • 50g ground almonds (or more oat flour)

  • A pinch of salt

 

For the cheesecakes:

  • 200g vegan cream cheese

  • 45g almond or cashew butter

  • 3 tbsp maple syrup

  • 20g dark chocolate, melted

 

For the filling and topping:

  • 3 South African Plums

  • 100g dark chocolate

  • 1 tsp coconut oil

  • Whipped cream

  • Chopped chocolate

  • Crushed pistachios

Method:

  1. Line and grease 6 muffin holes with cupcake cases or overlap parchment paper so you can easily lift out the cups (or use a greased loose-bottomed tray).

  2. Make the bases: stir together the nut butter and syrup until smooth and then stir in the oat flour, ground almonds and salt to reach a cookie dough consistency. Divide into 6 pieces, roll into balls and place one ball in each muffin hole. Press down the mix to make even and compact bases.

  3. Slice two of the plums into thin strips and place one round of plum on top of each base and press in slightly. Chill in the fridge while you make the filling.

  4. For the cheesecakes: beat the cream cheese with a spoon (or mixer if it is very firm) until smooth. Now stir in the almond butter and maple syrup. Divide the mix into two and into one bowl, add the melted chocolate (work quickly as this mix starts to harden over time).

  5. Place both cheesecake mixes in separate piping bags and snip off the ends (or use a large round nozzle).

  6. Remove the bases from the fridge and pipe over a layer of the chocolate cheesecake mix into each hole. Smooth over with a spoon and top with the plain cheesecake mix and smooth over the top. Chill in the fridge while you prepare the topping.

  7. Melt together the chocolate and coconut oil and pour over the cheesecakes, spreading it to the edges. Return to the fridge to set fully for 2-4 hours or overnight.

  8. When set, slice the third plum into wedges. Top the cheesecakes with some whipped cream and a slice of plum. Sprinkle over the chocolate and pistachios, if desired and enjoy.

  9. Eat straight from the fridge or allow to sit at room temperature for 20 minutes. These Chocolate Plum Mini Cheesecakes will keep for 1 week in the fridge in a sealed container or in the freezer for 2-4 weeks and can be eaten straight from the freezer or allow to reach room/fridge temperature.

Jade ThorneComment