4.1 ★★★★★ |Raw vegan raspberry cheesecakes that are gluten-free, and refined sugar-free. #Raw vegan raspberry cheesecakes #Food #For Special #Event
Raw vegan raspberry cheesecakes #Food #For Special #Event ,
By .
Total Time: 120 Minutes, Servings: 12 Servings
Ingredients :
Instructions :
Copyright: 0
465 Comment
4.1 ★★★★★ |Raw vegan raspberry cheesecakes that are gluten-free, and refined sugar-free. #Raw vegan raspberry cheesecakes #Food #For Special #Event
Total Time: 120 Minutes, Servings: 12 Servings
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 :
- 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.
- Press the dough into the bottom of a silicone cupcake mold and set in the fridge while you prepare the cheesecakes
- 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.
- Add the raspberries to the blender and blend until smooth. Add the raspberry layer on top and place in the freezer.
- Let freeze for 4 hours then remove from freezer and serve
- 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
Copyright: 0
465 Comment
Rated 4.5/ 708 Based On
708 Customer Reviews