2/3 cup tiger nut flour
1/3 cup coconut flour
1/2 teaspoon baking powder
1/4 teaspoon fine sea salt
1/3 cup melted palm shortening
1/4 cup unsweetened applesauce
1/4 cup maple syrup
For The Filling
10 ounces full fat coconut milk
12 ounces raspberries, plus more for serving (optional)
3 tablespoons maple syrup
1 tablespoon gelatin powder
1. Place the oven rack in the middle position and preheat the oven to 350 F (175 C). Line a 12 cup muffin pan with paper baking cups.
2. To make the crust: Combine the tiger nut flour, coconut flour, baking powder, sea salt, palm shortening, applesauce and maple syrup in a bowl. Mix well with a spatula until you obtain a soft dough.
3. Divide the dough evenly among the muffin cups, pressing down to form a crust. Bake for 18 to 20 minutes, until golden.
4. To make the filling: Combine the coconut milk, raspberries and maple syrup in a high speed blender. Blend thoroughly. Pour the coconut mixture into a saucepan and heat over medium high heat, stirring frequently, for about 10 minutes, until hot but not boiling. Turn off the heat. Sprinkle the gelatin powder over the hot coconut mixture and let it bloom for a few minutes. Whisk vigorously until the gelatin is dissolved, ensuring there are no clumps.
5. Carefully pour the coconut mixture into the baking cups, covering the crust. Refrigerate for at least 3 hours, or until the filling is firm.
*Serve chilled as is or with a dollop of Coconut Whipped Cream and fresh raspberries. The cheesecake will keep for up to 5 days, stored in an airtight container in the refrigerator.
Yields: 12 Mini Cheese Cakes
