Raw Raspberry Mini Cheesecakes
Filling:
cashews
dates
young coconut meat
young coconut water
vanilla
lemon juice and zest
coconut oil
cacao butter
raspberries
Crust:
almonds
sea salt
cinnamon
dates
Process filling in the vitamix, crust in the food processor. Smash into cupcake tins or whatever you have hanging around.
Yum! If you have an exact recipe it would be amazing :)
ReplyDeleteWell it was for 4 dozen... but its something like-
ReplyDelete4 young coconuts, reserve water- you'll use most of it.
3 cups of soaked cashews
22ish soaked dates
3 tbs vanilla
2 lemons juiced and zested
1/2 cup coconut oil
1/2 cup cacao butter
1 tsp of celtic sea salt
blend above (in batches unless you have the world's largest blender. ) add most or all of the coconut water until the consistency is like thick pudding. (you may get lucky and have a lot of the water left!)
for the raspberry swirl I had one package of whole foods frozen organic raspberries thawed blended (with sweetener if you want) and then strained so the seeds were removed.
the crust was 2 cups of raw almonds, 1/2 tsp sea salt, 1 tsp cinnamon blended with about 8-10 non soaked dates until sticky.
press the crust firmly into the bottom of the pans, spoon chezcake mixture, then add a small drizzle of raspberry puree on top and swirl with a knife. keep in the freezer.