When The Shoot Continues…Raw Peanut Butter Cheesecake Tartlets

A few months back I shot two raw desserts for an editorial for Mayver’s Pure State Spreads.

Sometimes, [when I have enough recipe, energy left and light], once I have executed a clients vision I like to see where the shoot takes me. I loved how imperfect these cheesecake tartlets looked, so I played around with some rustic props and loose styling. To finish off the look, I added a vsco film filter. I just love the old film look, and it is so ace that it can be easily achieved with a digital camera. Not everyone is into the film look, nor is it appropriate for certain markets, so it is great to play around with the filter for my own pleasure!

Mayver’s is an Aussie brand that creates delicious pure state spreads. My favourite is their Almond & Cacao Spread. I tell you, I ate the entire jar with a spoon! Oops.They have a wonderful community that creates and shares their dessert creations. The recipe from the magazine is at the end of this post. Head over to their dessert recipe book for more!

Raw Peanut Butter Cheesecake Tartlets

 

 

Ingredients

 Tart Base

6 dates, pitted
3/4 cup walnuts
½ cup desiccated coconut
4 tablespoons Mayver’s Dark Chocolate Super Spread
1 tbls rice malt syrup (optional for taste) 

Cheesecake Filling

120ml (4oz) coconut cream,
1 cup raw cashews (soaked over night and drained)
1 tsp vanilla extract
3 tbs Mayver’s Smooth Peanut Butter
¼  cup coconut oil, melted
1 lemon, juiced
2 tablespoons rice malt syrup

Directions

To make the base, lightly spray a cupcake pan with baking spray.

Soak dates for 5 minutes in hot water. Process walnuts until it resembles a fine meal. Add all other ingredients and process until combined.

Press mixture down evenly into cupcake tray leaving a well for the filling in each one, and pop in the freezer while you prepare the filling.

To make the filling, blend all ingredients for 1-2 minutes until a creamy texture is achieved. Pour filling on top of crust, and place in the fridge for 4 hours, or until set.

Once set, remove, garnish and serve.

This is a Mayver’s recipe.

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13 Comments

  • Reply Tuulia January 6, 2015 at 11:55 am

    Once again, everything is so pretty!

    • Reply Rachel Jane January 8, 2015 at 6:28 am

      Thanks Tuulia! Mini cakes definitely are pretty to shoot. Thanks for your kind words.

  • Reply The Blonde Chef January 7, 2015 at 5:20 pm

    Ok, loving this shoot! If you don’t mind me asking, which filter did you use? I am a huge VSCO fan and love seeing how others use it!

    • Reply Rachel Jane January 8, 2015 at 6:31 am

      Hey Aubrie, I tagged you in an IG where I shared the name of the filter! Do you have VSCO presets? Which ones do you like to use the most? I find them challenging for light food photography. Do you find that?

  • Reply Pang @circahappy January 7, 2015 at 9:05 pm

    I am always speechless when I see your post, this one included. <3 <3 <3

    • Reply Rachel Jane January 8, 2015 at 6:32 am

      As always Pang, you make my day! Thanks for your kind words.

  • Reply Bea January 9, 2015 at 8:51 pm

    MESMERIZING!

    • Reply Rachel Jane January 13, 2015 at 8:00 am

      Thanks Bea – that’s quite a compliment!

  • Reply Christin January 10, 2015 at 7:45 am

    Love these little sweet treats! Thanks for the inspiration!

    • Reply Rachel Jane January 13, 2015 at 8:00 am

      Great! Pleased to hear it Christin.

  • Reply Dena February 2, 2015 at 12:12 pm

    These look amazing.

    Dena@Gathering Flavors

    • Reply Rachel Jane February 9, 2015 at 9:58 am

      Don’t they just! I love shooting mini things. You will have to try them sometime.

  • Reply Dorcas Wood April 30, 2015 at 12:33 pm

    Absolutely love the filter on this photo shoot. Just lovely:)

  • Leave a Reply

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