Mini "Cheese Cakes" - Dairy & Refined Sugar Free

Base Ingredients:

• One Handful of the Walnuts, Almonds and Salted Cashews blended with a tablespoon of coconut butter and a tablespoon of raw honey

Layer Ingredients:

• 2 cups cashews soaked in warm water for 4 hours, or over night.
• Drain and add to a high powered blender along with 1 cup of coconut cream and 1/3 cup water, 2 tablespoons honey
• Blended until smooth and Separate into two portions

Instructions:

1. With one portion add some soft fruit, I used plums and a dash of beet juice for the pink layer.
2. Once you have everything prepared start adding your layers, first a 1.5cm layer of your blended nuts, then your first filling layer. Between colors store the mini cake in the fridge so it can set a little, and the colors don't bleed into each other.
3. Once your finished freeze for an hour before eating.