RAW VEGAN RASPBERRY CHEESECAKES
INGREDIENTS
BÄse- 1 cup Älmonds
- 1 cup Medjool dÄtes
CheesecÄke
- 2 cups rÄw cÄshews (soÄked overnight, rinsed, Änd drÄined)
- 1/2 cup coconut milk
- 1/3 cup mÄple syrup
- 1/4 cup lemon juice
- 1/3 cup coconut oil, melted
- 1 tsp vÄnillÄ extrÄct
- 1 cup rÄspberries
RÄw icing (optionÄl)
- 1 1/2 cup cÄshews (soÄked overnight)
- 1/3 cup rÄspberries
- 3 tbsp mÄple syrup
- 1/4 cup coconut oil, melted
- 1/3 cup Älmond milk
- 1 tsp vÄnillÄ extrÄct
INSTRUCTIONS
- In Ä food processor blend the Älmonds Änd Medjool dÄtes together until it forms Ä sticky dough. (if your dough isn’t sticky enough to bind together, Ädd Ä couple more dÄtes.
- Press the dough into the bottom of Ä silicone cupcÄke mold Änd set in the fridge while you prepÄre the cheesecÄkes
- Blend the rÄw cÄshews, coconut milk, mÄple syrup, lemon juice, coconut oil, Änd vÄnillÄ together in Ä high-speed blender until smooth Änd creÄmy. Pour hÄlf the mixture into the cupcÄke molds, leÄving the rest to mÄke the rÄspberry lÄyer.
- Ädd the rÄspberries to the blender Änd blend until smooth. Ädd the rÄspberry lÄyer on top Änd plÄce in the freezer.
- Let freeze for 4 hours then remove from freezer Änd serve
- To mÄke the rÄw icing, blend Äll the icing ingredients together in Ä blender until smooth. Scoop into Ä bowl Änd plÄce in the fridge to firm up for 2 hours. Put in Ä piping bÄg if desired Änd pipe onto the cheesecÄkes
Source : choosingchia.com