Raw Vegan Raspberry Cheesecakes
Selasa, 05 Maret 2019
One factor i really like regarding these raw vegetarian raspberry cheesecakes is that they will be created into individual parts, otherwise you will build them as a full cake. I in person love them as individual cupcakes as a result of they’re utterly portioned!
INGREDIENTS
Base
Cheesecake
Raw icing (optional)
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
To Get the full recipe on choosingchia
Sorry to make you click a link for the recipe, but know I’m grateful for you.
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
To Get the full recipe on choosingchia
Sorry to make you click a link for the recipe, but know I’m grateful for you.