Vegan raspberry and lemon mini cheesecakes | Recipes

Ingredients

• 3/4 cups almonds
• 1/2 cup dates, pitted
• 1/8 cup organic, naturally sweetened dried cranberries
• 1 pinch of salt
• 1-3 tbsp of water
• 2 cups raw cashews, previously soaked
• 1/2 cup coconut oil
• 1/4 cup water
• Juice and zest of 1 lemon
• 1/2 cup maple syrup
• Fresh raspberries, lemon zest and a few springs of mint for decoration

How to prepare vegan raspberry lemon mini cheesecakes

1. In a food processor, blend the almonds until they are ground.
2. Add in the dates, cranberries and a pinch of salt and continue to mix. (The mixture should be slightly sticky.) If the mixture looks too dry, add in a little bit of water, one tablespoon at a time and continue to mix.
3. Using cupcake cases (preferably made of silicone) spoon the mixture into each of the cases and press down, then put to one side.
4. Soak the cashews for 1 hour in hot water. Once soaked, strain them well.
5. Add the cashews, coconut oil, lemon juice, lemon zest, maple syrup and 1/4 cup of water into the food processor and mix on high for about 5 minutes until a very smooth mixture forms.
6. Pour the mixture evenly over the base of the cupcake cases.
7. Place straight into the freezer for about 1-2 hours before serving.
8. Top with fresh raspberries, lemon zest and mint leaves to serve.