Raw Vegan Cheesecakes
Yup , more raw vegan cheesecake I can hear you say.....
Well, yes, but these are individual and soooo blissful!
They were the perfect treat awaiting for Santa.
Oooops, didn't leave any for him.
But him being such a cool man, not that kind of selfish dude, he did leave a few presents for us 💗
So, talking about cheesecakes we were.
This raw blueberries one definitely was LUSH!
But you know how it is, we wanted to try something new, cause, hey, it's Christmas!
And these by Minimalist Baker are wonderful!
INGREDIENTS
For the crust
🌱 1 cup pitted dates ( 18/19)
🌱 1 cup raw almonds or any nuts
For the filling
🌱 1 1/2 cups raw cashew quick soaked (for 1 hour in hot water uncovered)
🌱1 large lemon juice
🌱 1/3 cup coconut oil, melted
🌱1/2 cup + 2 TBsp full fat coconut milk (scoop the cream on top of the can for a richer texture)
🌱1/2 agave nectar or maple syrup
Optional flavor add-ins
🌱2Tbsp salted natural peanut butter (we used homemade)
🌱 1/4 cup blueberries (fresh or frozen)
🌱 3 Tbsp dates/caramel sauce
INSTRUCTIONS
🌱 Add the dates to a food processor and blend them until a ball forms. remove and set aside
🌱 Add nuts and proceed into a meal.
🌱 Add dates back in and blend again until a dough forms. It should stick together when you squeeze a bit between your fingers.
🌱 Lightly grease a 12 muffin tin. To remove the cheesecakes easily, cut little strip of parchment paper and lay them in the slots.
🌱Scoop in 1 heaping TBsp of crust and press with fingers . Compact with a small glass.
🌱Set in freezer to firm up while making the filling.
🌱Add all filling ingredients to a blender and mix until very smooth
If adding peanut butter add it now to the blender and mix.
🌱Divide the filling among the muffin tins, add in whatever flavor you choose.
Make a pretty swirl if using caramel ^^
🌱Cover with plastic wrap and freeze until hard ( 4/6 hours)
🌱Set them out 10/15 minutes before serving but they are great frozen as well.
DECADENT! I tell you!