This quick and easy no bake dessert is delicious and sophisticated. Perfect to bring to a dinner party! It includes miso which gives it a hint of umami flavour. Enjoy!
Miso White Chocolate Filling
To make the crust use a coffee grinder to grind the black sesame seeds finely. Add the ground sesame seeds, almond flour, pitted dates, vanilla and sea salt to a food processor. Process until it turns to a sticky dough. Press dough firmly and evenly into a 12 cup muffin tin.
To make the filling, rinse the soaked cashew and add them to a high speed blender with the maple syrup, lemon juice, water and 1 tbsp of miso paste. Blend on high until creamy. In a double broiler melt the cacao butter. Slowly pour the melted cacao butter into the blender while it is running on low. Taste and add 1/2 tbsp-1 tbsp more miso paste if you desire a stronger miso flavour.
Pour the white chocolate miso filling evenly over the 12 muffin cups. Bang the muffin tin on the counter a couple of times to make sure they are even and to get rid of any bubbles. Put the tray in the fridge to set for 4-6 hours.
Sprinkle with black sesame seeds before serving.
*I recommend the lightest miso paste as darker pastes are a little too strong here.
**this recipe was inspired by Alison’s Pumpkin Miso Pie at Wu Haus