Raw vegan cheesecakes are one of my favourite sweet treats to make, because you can make something completely delicious and decadent with nourishing wholefood ingredients. I'm not a huge sweet tooth but I have always had a soft spot for the flavour combination of chocolate and raspberries. This recipe has both blended in the form of these little yummy treats and I was overjoyed with the successful result.
The below recipe does require soaking the cashews 4 or more hours in advance but the rest of the recipe is increadibly simple and quick to whip up. You just need a food processor, blender and a muffin tin. It's a great go to recipe if preparing a snack or dessert for guests with food allergies, or to serve as a healthier option at a dinner party.
1 cup of almonds
8 fresh, soft dates (pitted)
1 tbsp cacao
1 cup of cashews soaked
Meat of a young coconut
Juice from one lemon
1/3 cup coconut water
1 Tbsp coconut oil
1/4 cup agave or coconut syrup
2 handfuls of frozen raspberries
pinch of salt
Place the almonds in a food processor and grind into a fine crumb, add the dates and cacao and continue to process until well mixed and sticky. Place equal portions in the bottom of a muffin tin, press level and then put the tray into a freezer to set.
Place the soaked cashews, coconut meat, lemon juice and coconut water in a blender and blend well until smooth and creamy, add additional coconut water if necessary. Add coconut oil, syrup, raspberries and salt and blend again until creamy and smooth.
Pour even amounts of the creamy filling into each muffin mould, above the set base, and then place the muffin tin in the freezer to set. Leave for 2 hours and then serve or freeze and then serve partially defrosted later. Enjoy.