Little lemon cheesecakes

Step 1

Place a bowl onto mixing bowl lid and weigh cashews and dates into it. Add salt, cover with water and set aside to soak for 3-6 hours.

Step 2

Using simmering basket, drain and rinse cashews and dates. Set aside.

Step 3

Place all base ingredients into mixing bowl and chop 30 sec/speed 10.

Step 4

Scrape down sides of mixing bowl with spatula and chop Turbo/2 sec/2-3 times. Place 12 pastry rings (7 cm) onto a large plate. Press 1½ tablespoons of mixture evenly into base of each pastry ring. Clean and dry mixing bowl.

Step 5

Place cacao butter into mixing bowl and melt 12 min/37°C/speed 2 or until melted.

Step 6

Add all remaining lemon filling ingredients, including drained cashews and dates, into mixing bowl and blend 30 sec/speed 7.

Step 7

Scrape down sides of mixing bowl with spatula and blend 20 sec/speed 6 or until smooth. Divide mixture between pastry rings and smooth tops. Transfer into refrigerator until firm (approx. 3 hours). Gently remove pastry rings, then decorate with berries and lemon slices to serve.