1. In a food processor blend the base ingredients (dates, almonds, etc.) together until you obtain a sticky dough. (if your dough isn’t sticky enough to bind together, add a couple more dates or water if needed).
2. Press the dough into the bottom of a silicone cupcake mould and set it in the fridge while you prepare the cheesecakes
3. Blend the raw moringa ingredients filling ingredients (Soaked cashews, coconut milk, maple syrup, cashews, lemon juice, etc.) together in a high-speed blender until smooth and creamy. Pour half the mixture into the cupcake moulds and place in the freezer.
4. Let freeze for 3 to 4 hours then remove them from the freezer and serve.
For the base (if not using ready-to-use crust):
For the presentation:
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