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Raw, vegan, gluten free, sugar free, soy free

Vegan Mini Cheesecakes

Lolét
Makes 8/10 mini cheesecakes

Ingredientes
  

For the crust

  • 12 pitted dates
  • 1 cup raw cashews
  • 1 tsp. Carob

For the cream

  • cups raw cashews soaked for 2 hours
  • ½ cup coconut cream if you do not have, you put to soak coconut flakes with the cashews
  • 3 tbsp. melted coconut oil
  • ¼ cup agave syrup or maple you can also use Stevia
  • Zest and juice of 1 lime
  • ½ cup fresh or frozen raspberries + some for garnish

Elaboración paso a paso
 

For the crust

  • Place in food processor dates and cashews, process until a "dough" set aside.

For the cream

  • Drain the cashews and place in blender with the remaining ingredients.
  • Blend until very smooth and creamy (you have to blend much, until no bits of cashews), set aside.

For assembly

  • Take the dough and place at the base of a muffin tin.
  • Crush to cover bottom of the tin.
  • Add the cream to almost fill the tin.
  • Add more raspberries, if desired,
  • Cover with plastic wrap and bring to freezer for 2 hours.
  • Remove from freezer a few minutes before serving.
  • Pop the mini cakes out with the help of a knife dipped in hot water.

Notas

Share and enjoy!
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