Layered Berry Vanilla Cubes

Mini vegan cheesecake cubes with layers of berry jam, vanilla and berry cheesecake topped with a drizzle of chocolate and fresh strawberries. These little treats are dairy free, gluten free and refined sugar free.

Ingredients

Base:

  • 1.5 cups raw cashews
  • 3 medjool dates (pitted)
  • 1 Tbsp maple syrup
  • 1/2 cup coconut flour
  • 1/4 tsp pink Himalayan salt

Chia jam:

  • 1 cup fresh raspberries
  • 1/2 cup fresh strawberries
  • 1 tsp agave syrup
  • 2/3 cup white chia seeds

Vanilla Layer:

  • 1 cup cashews (soaked for minimum 6 hours)
  • 2 Tbsp maple syrup
  • 1 tsp vanilla bean paste
  • 2 Tbsp coconut butter
  • 1/4 cup soy or coconut yoghurt

Berry Layer:

  • 1 cup cashews (soaked for minimum 6 hours)
  • 2 Tbsp maple syrup
  • 1 tsp vanilla bean paste
  • 2 Tbsp coconut butter
  • 1/4 cup soy or coconut yoghurt
  • 1 cup mixed berries (strawberries/raspberries/blackberries)

Garnish:

  • Approx 75g / 1.6oz vegan dark chocolate (melted)
  • 8 fresh mint leaves
  • 4 fresh strawberries (halved)

Method

Chia jam: 
Blend the berries and agave syrup in a blender.
Transfer the mixture to a bowl and stir in the chia seeds.
Allow to sit for an hour in the fridge, stir using a fork every so often to break up any lumps in the mixture.

Base:
Add the cashews to a food processor and blitz until they form a crumb consistency.
Add the maple syrup, salt and coconut flour and blend for another 30 seconds or so to combine.
Add a layer of the chia jam on top of each base and freeze for 1 hour.

Vanilla layer:
Place all the ingredients into a high speed blender and blitz until smooth and creamy with no lumps.
Remove the bases from the freezer and spoon 2 Tbsp of the mixture into each cube.
Tap the moulds on the counter to ensure even distribution and to knock out any air bubbles.
Place back in the freezer to set for another hour or until firm.

Berry layer:
Place all the ingredients into a high speed blender and blitz until smooth and creamy with no lumps.
Remove the bases from the freezer and spoon 2 Tbsp of the mixture into each cube.
Tap the moulds on the counter to ensure even distribution and to knock out any air bubbles.
Place back in the freezer to set for 4 hours or overnight if possible.

Garnish:
Once completely firm remove the cubes from the silicone moulds.
Drizzle the edges with melted dark chocolate
Top with strawberries and mint leaves
You can also pipe any left over vanilla or berry mixture on top of each cube.These desserts keep best when stored in the freezer. Take them out to defrost about 30 minutes before serving.

DessertGluten FreeSugar Free

Guest Blogger Christina Leopold

There is a misconception that veganism is difficult or restrictive; I used to feel that way as well before I researched the lifestyle. My aim with the blog is to give people the tools they need to create delicious vegan food that they can share with their friends, work colleagues and family. See all recipes by Christina

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