Raw Vegan Raspberry Cheesecakes
Ingredients
Base
- 1 cup almonds
- 1 cup Medjool dates
Cheesecake
- 2 cups raw cashews (soaked overnight, rinsed, and drained)
- 1/2 scoop vanilla Petite Protein
- 1/2 cup coconut milk
- 1/3 cup maple syrup
- 1/4 cup lemon juice
- 1/3 cup coconut oil, melted
- 1 tsp vanilla extract
- 1 cup raspberries
Raw icing
- 1 1/2 cup cashews (soaked overnight)
- 1/3 cup raspberries
- 3 tbsp maple syrup
- 1/4 cup coconut oil, melted
- 1/3 cup almond milk
- 1 tsp vanilla extract
Preparation
In a food processor blend the almonds and Medjool dates together until it forms a sticky dough. If the dough isn’t sticky enough to bind together, add a couple more dates.
Press the dough into the bottom of a silicone cupcake mold and set in the fridge while you prepare the cheesecakes.
Blend the raw cashews, 1/2 scoop vanilla petite protein, coconut milk, maple syrup, lemon juice, coconut oil, and vanilla together in a high-speed blender until smooth and creamy. Pour half the mixture into the cupcake molds, leaving the rest to make the raspberry layer.
Add the raspberries to the blender and blend until smooth. Add the raspberry layer on top and place in the freezer.
Let freeze for 4 hours then remove from freezer and serve.
To make the raw icing, blend all the icing ingredients together in a blender until smooth. Scoop into a bowl and place in the fridge to firm up for 2 hours. Put in a piping bag if desired and pipe onto the cheesecakes.
