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Raw Vegan Mini Blackberry Cheesecakes

Ingredients

Base:

  • 1 cup raw almonds
  • 1 cup medjool dates
  • pinch of salt

Filling:

  • 1 1/2 cup soaked cashews raw
  • 5 tbsp lemon juice
  • 1/3 cup melted coconut oil
  • 2/3 cup canned coconut milk (full fat)
  • 1/3 cup maple syrup
  • 1 cup fresh blackberries (or any forest fruit of your choice)

Topping (optional):

  • fresh fruit of choice
  • coconut chips

Instructions

  • First prepare a muffin tin or silicone, individual muffin tins. If you use a pan then add baking paper for easier removal when they harden.
  • To make the base add the almonds and salt to the blender and pulse until they are finely chopped, and still not have the texture like flour, because we want them to crunch a little. Remove from the blender and add to a deep, small bowl.
    In the same blender, add the dates and blend until they are completely ground and you get a small ball of crushed dates in the blender.
    Add the almonds from the deep bowl to the dates and blend again until combined and a sticky mixture is obtained. If you have a small blender and can not blend well, you may need to stir the almonds and dates until the mixture is combined.
    The resulting adhesive mixture for the base is placed in the muffin tins and pressed and leveled at the bottom of each muffin tin. Use about a teaspoon and a half for each mold and you will get about 12 cheesecakes.
    Leave in the refrigerator to harden while you prepare the filling.
  • To make the cheesecake filling get rid of the cashews from the water in which they were soaking. Add to blender and blend until a creamy, silky texture is obtained.
    Add the other ingredients (except the blackberries). Blend again.
    Add the blackberries and blend the mixture until combined and you get a nice, purple color. If desired, more blackberries can be added until the desired color is achieved.
    The filling is placed in the muffin tins on top of the base. The rest of the filling (if left) can be stored in the refrigerator or divided into ice molds.
    The pan with mini cheesecakes is left in the freezer to harden for 10 minutes before adding toppings if used.
    Allow the cheesecakes to set in the freezer for at least 2 hours before removing them from the pan.
  • These cheesecakes can be consumed frozen, as an ice cream variant or in the refrigerator for a softer texture.
    The cheesecakes can stay in the freezer for up to 2 months or in the refrigerator for up to 2 weeks.
    The Cheesecakes can melt quickly, so do not leave them at room temperature for a long time, especially in summer.