Hi friends! Today we are going to be making raw vegan mini raspberry cheesecakes. They have a smooth and fluffy filling with a chocolaty crunchy crust. Heaven!




Blog Raw Vegan Raspberry Cheesecake_-2

Blog Raw Vegan Raspberry Cheesecake_

I added in some cacao nibs to really make the crust crunchy. I was going for that “Crunch” bar feel I used to eat as a kid. I also thought chocolate and raspberries would be perfect together for Valentine’s Day. You can also do this with strawberries as well! Everything you need is listed below. Enjoy!

Blog Raw Vegan Raspberry Cheesecake_-3

Blog Raw Vegan Raspberry Cheesecake_-4




Raw Vegan Mini Raspberry Cheesecakes

Crust:

1 1/2 cup soft dates

1 cup dried mulberries

2 tbsp cacao powder

2 tbsp cacao nibs

1 tbsp coconut oil

Dash cinnamon

Filling:

2 cups cashews soaked overnight

1/2 cup coconut oil

3 tbsp raw coconut nectar

1 tbsp lemon juice

4 tbsp raw almond milk

2 cups raspberries

Silicone Baking Pan- I used 2x 6 cavity heart shaped pan

Directions:

For the crust add all ingredients to a food processor and pulse until everything is combined and you can mold into a ball.

Add a little of the mixture to each cavity and press down to pack in tightly.

For the filling, mash the raspberries with a fork and set aside.

Add other other ingredients to a blender and blend until smooth.

Stir in the raspberries.

Fill the heart molds with the raspberry filling and freeze for at least 4 hours or overnight.

Store in the freezer.

Thaw for 15-20 minutes before eating. You can also store these in the fridge… I don’t advise this. We ate them in 1 day. hehe

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