Lemon and Basil mini Cheesecakes

Skärmavbild 2016-05-25 kl. 10.29.59

Ingredients ( 12 mini cheesecakes)

Nut-base

1 cup Almonds

1 cup Cashew nuts

8 pitted Dates

2 tbsp melted Coconut oil

Topping

1 cup soaked (over night) Cashew nuts

½ cup melted Coconut oil

⅓ cup Honey

⅓ cup Coconut milk

Juice from 1 Lemon

1/4 cup Basil

Process Almonds, Cashew nuts and dates until finely chopped. Add melted coconut oil and combine to a sticky dough. Add into 12 mini silicon muffin forms. Press down with you fingers. Process soaked cashews, melted coconut oil, honey, coconut milk, Lemon juice and basil until creamy consistency. Add on top of the nut-base and freeze for about 1 hour. Place in room temperature before serve. Decorate with finely chopped basil and Lemon zest.