Renae was one of my first ambassadors for No Packet November back in 2016 and featured on a WIN news story with me. I came across Renae when a local mum told me about her amazing Instagram page, @lifeofavegetarian, which now has over 72K followers.
When I looked at the photo's on Renae's page, apart from being so impressed by her gorgeous recipes, I realised that we went to school together in Bendigo. We were both in the same Media Studies class, and now we are both into healthy eating and exercise. Small world!
Below is a recipe that Renae has shared on Instagram. You can also buy her recipe book, My Vegetarian Lunchbox, which I have given as a gift to a few friends.
I love these little vegan “cheese” cakes, I think they’re so pretty 💚
I did promise I’d share this recipe ... so here it is, enjoy 😊
Soak 1 1/2 cup cashews for at least 4 hours.
Soak 1 cup pitted medjool dates in boiled water, drain.
Process to make a paste.
Add 1/2 cup cashews, 1 cup desiccated coconut and a pinch of salt.
Process until combined.
Press into the bases of 12 silicone cups.
Place in the freezer.
Process the drained cashews, 2/3 cup of coconut cream from a 270g (reserve remaining cream), 1 cup desiccated coconut, 1/4 cup rice malt syrup and the juice and zest of 2 limes.
Divide 2/3 of mixture between the 12 cakes, leaving 1/3 of mixture in the processor.
Allow to set in the freezer for at least 1 hour.
Add remaining coconut cream to the rest of the filling mixture along with 1 tsp matcha powder and a handful of spinach.
Process until smooth.
Fill each of the cups to the top with the green mixture.
Allow to set completely in the freezer and store frozen.