Raw Vegan Cupcake Cheesecake
Ingredients
Base
- 1 cup almonds
- 1 cup dates
- 1 tsp himalayan salt
Cheese filling
- 3 cups soaked cashews (soaked overnight)
- 1/5 cup maple syrup (or other sweetener)
- 1 can of coconut milk (about 400ml) only use the hard milk on top
- 1/3 cup coconut oil
- 1/2 tbs fresh lemon juice
- 5 tbs melted cacao butter
Colouring options
- 2 tbs acai powder
- 1 tsp spirulina powder
- 1 tsp raspberry jam + 1/2 tsp acai
Preparation
In a high speed blender, mix together the base ingredients until a paste is formed and press into cupcake molds.
Blend the cheese filling ingredients until smooth.
Optionally, incorporate colouring options into the filling for desired color.
Pour the filling over the prepared base and refrigerate until set.
