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Raw Whole Cashews 250G

We recommend using Ceres Organics Raw Cashews for any of your raw baking treats.

2 in stock

$16.40

2 in stock

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At Ceres Organics we like our food clean and simple. So in this bag you’ll find organically grown cashews that have been carefully selected, then shelled and dried at low temperatures (below 47°C), without boiling. The process allows the cashews’ naturally occurring nutrients to be retained. Deliciously sweet and creamy, RAW cashews make a wholesome snack that will leave you wanting more. Enjoy them on-the-go, added to trail mixes, scattered through salads and stir-fries, or as part of your favourite raw desserts.

We recommend using Ceres Organics Raw Cashews for any of your raw baking treats.

Allergen Info:

CONTAINS TREE NUTS

Ingredients:

Certified Organic Raw Whole Cashews

Origin:

Product of India, packed in NZ

Nutritional Information:

Serving size 10g (25 servings per pack)

  Avg per Serving Avg per 100g
Energy (kJ) 579 2310
Protein (g) 4.5 18
Fat, total (g) 11 44
– saturated (g) 2 8
Carbohydrate (g) 8.3 33
– sugars (g) 1.5 6
Dietary Fibre (g) 0.8 3
Sodium (mg) 3 12

Note: Product and Nutrition Information may change from time to time. Please refer to the actual pack label for the most accurate data.

Weight .250 kg

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DifficultyBeginner

These cheesecakes are packed full with pure goodness. You can serve them up for a special occasion or keep them in the freezer to have when you want a healthy treat.

Yields6 Servings
Prep Time40 minsCook Time4 hrsTotal Time4 hrs 40 mins

For the Crust
For the FIlling
 ¼ cup Lemon juice
 ½ cup Organic brown rice malt syrup
 ¼ cup Frozen blueberries (optional)

1

Process dates in a food processor or high speed blender until it forms into a ball (small bits remaining). Remove and set aside. Next add almonds and process into a meal. Add dates back in and blend until a loose dough forms – it should stick together when you squeeze it between your fingers. Add a few more dates if too dry, and more almond meal if too wet.

2

Lightly grease a standard, 6 cup muffin tin. Grease tray with a little coconut oil and lay cut strips of baking paper inside the cups – this creates little tabs that make removing the cheesecakes easier. Scoop in heaped tablespoons of the crust mixture and press with your fingers. Use a small glass or the back of a spoon to press the mixture down and compact it.

3

Add all filling ingredients to a blender and process until very smooth, about a minute. Taste and adjust seasonings as needed.

4

If adding almond butter, add to the blender and mix until thoroughly combined.

5

If adding the beetroot powder, add to the blender a half teaspoon at a time until your preferred colour is achieved.

6

If flavouring with blueberry, wait and swirl on top of plain cheesecakes.

7

Divide filling evenly among the muffin cups. Tap a few times to release any air bubbles, then cover with plastic wrap and freeze until hard – about 4-6 hours.

8

Once set, remove by tugging the tabs or loosening them with a butter knife. They should pop right out. Keep in the freezer for up to 1-2 weeks.

Category

Ingredients

For the Crust
For the FIlling
 ¼ cup Lemon juice
 ½ cup Organic brown rice malt syrup
 ¼ cup Frozen blueberries (optional)

Directions

1

Process dates in a food processor or high speed blender until it forms into a ball (small bits remaining). Remove and set aside. Next add almonds and process into a meal. Add dates back in and blend until a loose dough forms – it should stick together when you squeeze it between your fingers. Add a few more dates if too dry, and more almond meal if too wet.

2

Lightly grease a standard, 6 cup muffin tin. Grease tray with a little coconut oil and lay cut strips of baking paper inside the cups – this creates little tabs that make removing the cheesecakes easier. Scoop in heaped tablespoons of the crust mixture and press with your fingers. Use a small glass or the back of a spoon to press the mixture down and compact it.

3

Add all filling ingredients to a blender and process until very smooth, about a minute. Taste and adjust seasonings as needed.

4

If adding almond butter, add to the blender and mix until thoroughly combined.

5

If adding the beetroot powder, add to the blender a half teaspoon at a time until your preferred colour is achieved.

6

If flavouring with blueberry, wait and swirl on top of plain cheesecakes.

7

Divide filling evenly among the muffin cups. Tap a few times to release any air bubbles, then cover with plastic wrap and freeze until hard – about 4-6 hours.

8

Once set, remove by tugging the tabs or loosening them with a butter knife. They should pop right out. Keep in the freezer for up to 1-2 weeks.

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