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Vegan Chocolate and Raspberry Cheesecakes - Cashews and raspberries combine perfectly to make creamy 'cheesecakes' with a naturally sweet and chocolatey base - utterly delicious! Gluten free too | thecookandhim.com

Vegan Chocolate and Raspberry Cheesecakes

Prep: 90 mins | Cook: 0 mins | Total: 90 mins | Quantity: 12 mini cheesecakes

Ingredients

Base

Cheesecake filling

  • 1 + 1/2 cups cashew nuts (see note)
  • 2 tblsp coconut oil
  • 200 ml unsweetened almond milk
  • 1/2 cup maple syrup
  • juice 1/2 lemon
  • 1 tblsp baobab powder
  • 1 cup raspberries (can be fresh or frozen)
  • 12 whole raspberries (optional)
  • 12 hole loose based mini sandwich tin or muffin tin
  • Food Processor – we use a Kenwood Compact
  • Blender – we use a Nutribullet RX

Instructions

  1. Start by soaking the cashew nuts in boiling water.  Leave to stand for an hour or overnight
  2. If you have a grater attachment for a food processor use that to grate the chocolate (otherwise grate by hand) then add the stoned dates and nuts to the food processor bowl.  Blitz until it forms a sticky ball
  3. Add a splash of water if the mix feels too dry
  4. Divide evenly between the holes of the mini sandwich tin or muffin tin and flatten down with the back of a spoon
  5. Drain the cashews and tip into a blender cup with the coconut oil, maple syrup, lemon juice, baobab powder and 1 cup raspberries
  6. Blend until smooth and creamy
  7. Divide evenly into the muffin tin holes, almost filling each one.  Push a whole raspberry into the middle of each one then put the tin in the freezer for an hour or so until the cheesecakes are set
  8. Serve straight from the freezer or allow to stand at room temperature for around half an hour to soften slightly

Notes

  • If you're super organised you can soak the cashews overnight in cold water.  If you're like me and not quite so super organised you can soak them in boiling water for 1 hour before you make the filling.  I've tried both ways - the second time using the boiling water out of necessity (and a quick Google!) and I honestly couldn't tell the difference!

Recipe by The Cook & Him at https://thecookandhim.com/recipes/vegan-chocolate-and-raspberry-cheesecakes/