Mini Raw Raspberry Cheesecakes

Time: 20-30 minutes

Ingredients

Base

  • 150g/5oz ground almonds

  • 60g/2oz medjool dates (pitted) or other buttery dates

  • 20g/¾oz desiccated coconut

  • ½ vanilla pod (scraped) or 1½ tsp vanilla extract

Filling

  • 250g/9oz cashews (soaked)

  • 250g/9oz raspberries

  • 100g/3fl oz coconut oil (melted)

  • 60ml/4 tbsp maple or agave syrup

  • 70ml/2½ floz lemon juice

  • ½ vanilla pod (scraped) or 1½ tsp vanilla extract


Method

  1. Soak the cashew nuts in water overnight (if short of time, soak for at least 3 hours in hot water).

  2. Blend the ground almonds and medjool dates (or raisins) in a food processor or high speed blender.

  3. Cut the vanilla pod in half lengthways and scrape out the seeds.

  4. Add the vanilla seeds and coconut to the mix and continue to blend until it sticks together (add a few more raisins if necessary).

  5. Distribute the base mixture into the cooking rings.* Press down then put aside in the fridge.

  6. Warm the coconut oil on a low heat until fully melted.

  7. Rinse the cashew nuts thoroughly.

  8. Blend all filling ingredients together until smooth.

  9. Spoon/pour the mixture into the chilled bases and return to the fridge. Chill for 8-12 hours.

  10. Decorate. Try some of these….raspberries, mint, rose petals, edible flowers, pistachios, mixed nuts… have fun!

Jade ThorneComment