Combine dry ingredients and set aside. Blend wet ingredients in blender and pour over dry. Don’t over mix. Over medium heat in a non-stick pan cook pancakes and add desired about of berries. Flip when bubbles start to form. Enjoy with a home made berry sauce and banana icecream.
I had bought some daiya cream cheese a while back, with the intent of making my first vegan cheesecake. I wasn’t sure how the texture of the dairy free spread would compare, but I was pleasantly surprised. My only concern was that the flavour was a bit salty, but with the right amount of sweetener it can definitely be counteracted. Feel free to use the basis of this dessert and create your own flavourings; blueberry with peach topping, banana coconut, etc.
Hears what you’ll need:
1/3 cup of almonds
2/3 cup of dates
Pulse in food processor until a dough like ball forms. Set aside
"Cream Cheese" filling
3 /4 container of Daiya cream cheese (plain)
1/2 Lime (juice squeezed)
3 tbl real maple syrup
Pulse in food processor until smooth and combine. Set aside
Raspberry Jam topping
1 cup raspberries (fresh or frozen)
3 tbl chia seeds
3 tbl any sugar of your choice
Combine chia seeds with half a cup of water and allow them to take on a jelly like consistency
In a sauce pan cook seeds, fruit and sugar over medium heat until in resembles a jam
Cool in refrigerator
Divide your crust into however many cups you wish to make. (I made 7 medium sized)
Measure and cut out X number of circles using wax or parchment paper to place in the bottom of your muffin tins. This will make it easier to remove your cakes.
Using wet fingers, form your dough into small pancake shapes and press them into the bottom of the tin.
Spoon equal portions of the lime filling over each one
Follow the same step with the cooled jam filling
Pop in the freezer to allow them to set
Before serving allow 10-15 minutes for them to soften up a bit. Enjoy:)