RAW VEGAN RASPBERRY CHEESECAKES #vegandessert #glutenfree

These crude vegetarian raspberry cheesecakes are made with healthy crude fixings and made into superbly measured individual parts! Store them in your cooler and appreciate one at whatever point you like!

Since Valentine's day is under ten days away I calculated it's a great opportunity to post up a valentine's day proper formula. I did, in any case, need to make a sweet that can be delighted in lasting through the year for any occasions, or just all alone!

One thing I love about these crude veggie lover raspberry cheesecakes is that they can be made into singular segments, or you can make them all in all cake. I for one love them as individual cupcakes since they're consummately distributed!

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INGREDIENTS
Base

• 1 cup almonds
• 1 cup Medjool dates

Cheesecake

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

Raw icing (optional)

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

INSTRUCTIONS

1. In a food processor blend the almonds and Medjool dates together until it forms a sticky dough. (if your dough isn’t sticky enough to bind together, add a couple more dates.
2. Press the dough into the bottom of a silicone cupcake mold and set in the fridge while you prepare the cheesecakes
3. Blend the raw cashews, coconut milk, maple syrup, lemon juice, coconut oil, and vanilla together in a high-speed blender until smooth and creamy. Pour half the mixture into the cupcake molds, leaving the rest to make the raspberry layer.
4. Add the raspberries to the blender and blend until smooth. Add the raspberry layer on top and place in the freezer.
5. Let freeze for 4 hours then remove from freezer and serve
6. To make the raw icing, blend all the icing ingredients together in a blender until smooth. Scoop into a bowl and place in the fridge to firm up for 2 hours. Put in a piping bag if desired and pipe onto the cheesecakes

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