Raspberries & 'Cream' Mini Vegan Cheesecakes
Ingredients
- fruit bars
- 1/2 cup almonds
- 1 1/2 cups raw cashews
- 1/2 heaping cup of coconut cream
- 1/3 heaping cup of coconut oil
- 1/3 cup + 2tbs brown rice syrup
- 1/4 cup coconut water
- 1/4 cup lemon juice
- 1 cup fresh raspberries
Preparation
Place cashews into a jar, cover with water, seal and soak overnight
To make base add the fruit bars, almonds and 2tbs brown rice syrup to a food processor
Pulse until the mixture comes together and starts to form a ball
Using a 12 cup silicon muffin pan
Divide mixture between 9-12 of the cups
Firmly pack the mixture into the base of the silicon cups
Place in the freezer while you prepare the cheesecake mixture
Drain cashews and place in a high speed blender (eg
Vitamix) along with the coconut cream, coconut oil, remaining brown rice syrup, coconut water and lemon juice
Blend on high speed until smooth and creamy
Remove the silicon cups from the freezer
Place two raspberries on the base of each cup
Pour cheesecake mixture over the top
Press another raspberry or two into the top of each filled cup
Place mini raspberry & cream cheesecakes in the freezer to set for at least six hours
Remove from the freezer for 20-30mins before serving
Enjoy