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    Mini vegan chocolate macadamia cheesecakes recipe

    Here's a treat you can feel good about – naturally sweet 'cheesecakes', with delicious macadamias

    Serves: 12


    Macadamia chocolate crust

    1 cup unsalted macadamias

    4 medjool dates

    1/2 cup cocoa powder

    pinch sea salt

    1 teaspoon vanilla extract


    1 cup macadamias, soaked in water for 2-4 hours, strained, finely blended

    1/4 cup coconut oil liquid

    1/4 cup maple syrup

    1 teaspoon vanilla extract

    1/4 cup water

    1/2 cup cocoa powder

    1/2 ripened avocado, mashed

    1/2 cup macadamias, extra, roasted, finely chopped

    fresh raspberries for topping


    1. Grease 12 x 1/3 cup muffin tin. For the crust, place all ingredients into a high speed blender and pulse until combined. Divide the crust into the muffin pan holes and press down with fingers to firmly place the crust into the pan, set aside.

    2. In a large bowl, combine macadamias, coconut oil, maple syrup, vanilla, water, cocoa and avocado until the mixture is creamy. Fill the muffin pans with the mixture.

    3. Sprinkle with extra macadamias and raspberries and place in the freezer to set for a few hours before removing from pan to serve.

    Recipe from Australian Macadamias.

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