Raw Vegan Cheesecake
Updated: Dec 10, 2020
What's your flavor? These mini delicious creamy cheesecakes can be made in as many flavors as you and your family like! They are gluten-free, refined sugar-free and 100% satisfying.
1 c pitted dates
1/2 c pecans
1/2 c walnuts
In a food processor add the nuts and pulse until a course crumb; pour in a bowl.
Add the dates to the processor and pulse until chopped into small bits, then add the nuts in and pulse again until it comes together and starts to clump into a ball.
1 1/2 c cashews, soaked in water overnight-drain
1/2 c full fat coconut milk
1/2 c maple syrup
1/3 c coconut oil, melted -put in a jar and sit in a bowl of warm water to limit heat.
1 lime, juiced
1/2 tsp sea salt
In a high speed blender combined all filling ingredients until completely smooth.
In silicone or cupcake pan molds, put a tablespoon or mini scoop of crust in each and press to the bottom and edges.
Pour filling 3/4 full to leave room for add-ins.
Use fresh or thawed frozen fruit. Mash and swirl in or leave whole.
Place in the freezer until formed solid -about 3 hours.
Keep frozen or in the refrigerator.