Vegan cheesecake bites by @odilejp Recipe:
1 cup of walnuts to choose from (almond, walnut, hazelnut, etc.)
1 cup of medjool dates or other dried fruits (apricots, raisins, cranberries, figs, etc.) * if too dry, soak in boiling water for about 30 minutes to soften and drain.
3 tablespoons grated coconut
a pinch of salt
Optional: 1 tablespoon of cocoa powder, 1/2 teaspoon of vanilla, etc.
1 1/2 of raw cashew nuts, soaked for 3-4 hours and filtered (or thirty minutes in boiling water)
1/3 cup of melted coconut oil (in a bain-marie)
1/2 cup coconut milk or soy yogurt (I tried both and it worked very well)
1/4 cup maple syrup / maple syrup
The juice of a lemon
a pinch of salt
2 tablespoons chia seeds
1/4 cup of berries of your choice (strawberries, blueberries, blackberries, raspberries, cranberries, cherries, etc.)
A small piece of raw beetroot, optional (for color)
Optional: a few slices of figs (to decorate)
For the crust
Put all the ingredients in a food processor and mixed until a grainy paste is obtained but which sticks slightly between the fingers.
Transfer to the mold (s) and flatten thoroughly with the hands, or with the aid of the bottom of a glass.
Freeze time to prepare cheezecake
In a high speed mix, put all ingredients (except chia seeds, berries and beetroot) and mix until smooth.
Transfer about half of the mixture to a bowl and mix the chia seeds. Put aside.
Add the berries and the beetroot to the blender (and remaining preparation). Mix until a homogeneous mixture is obtained.
Remove the mold (s) from the freezer and distribute the first mixture with chia seeds (or vice versa, depending on your preference). Return to the freezer for at least one hour.
Remove the mold (s) and transfer the second mixture (with berries).
If you want to use fig slices to decorate your cheezecake, it's time to arrange them on top. Transfer to the freezer for at least 3-4 hours, or the time it takes to freeze completely.
When serving, remove the cheezecake at least 30 minutes before cutting, otherwise it will be too frozen (and therefore too hard to cut).