Raw Vegan Raspberry Cheeseakes

These raw  vegan raspberry cheesecake are made with wholesome raw ingredients and made into perfectly sized individuals portions. Store them in the freezer and enjoy whenever you like!

Ingredients:

• 1 cup almonds
• 1 cup Medjool dates
• 2 cups raw cashew nuts (soaked overnight, rinsed and drained)
• 1/2 cup coconut milk
• 1/2 cup maple syrup
• 1/3 cup coconut oil, melted
• 1 tsp vanilla extract
• 1/4 cup lemon juice
• 1 cup raspberries

Icing:

• 1/2 cup cashew nuts (soaked overnight)
• 3 tbsp maple syrup
• 1/4 cup coconut oil, melted
• 1/3 cup almond milk
• 1 tsp vanilla extract

Instruction:

For the base: In a food processor b;end the almonds and medjool dates together until it forms a sticky dough (if the dough is not sticky enough add a tablespoon of water and blend it all together)

Press the dough into the bottom of a silicone cupcake mould and set in the fridge while you prepare the cheesecake.

For the cheesecake: Blend the raw cashews nuts, coconut milk, maple syrup, lemon juice, coconut oil and vanilla together in a high speed blender until smooth and creamy. Pour half mixture into the cupcake moulds, leaving the rest to make the raspberry layer.

Add the raspberries into the blender and blend until smooth. Add the raspberry layer on top and place in the freezer. Let it freeze for 4 hours then remove from freezer and serve.

For the icing: Blend all the icing ingredients together in a blender until smooth. Scoop into a bowl and place in the fridge to firm up (about 2 hours). Put into a piping bag if desired and pipe onto the cheesecakes.

**serve these frozen or let it thaw for 10 minutes for a creamy texture.