Raw Vegan Raspberry Cheesecakes

These raw vegetable cheese cakes are made from healthy ingredients and manufactured in perfect individual parts! Keep it in your fridge and enjoy it whenever you want!

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

1. In a combination of the food processor, the almonds and the meddle meet together until it becomes a sticky paste. (If the dough is not sticky enough to tie it together, add a few more dates.
2. Press the dough under the silicone cake mold and place it in the fridge while preparing the cakes
3. Mix raw cashew nuts, coconut milk, maple syrup, lemon juice, coconut oil and vanilla together in a quick blend of a soft blend and cream. Pour half the batter into the molds and leave the rest to make the mulberry layer.
4. Add the berries to the blender and mix until smooth. Add the mulberry layer to the top and place it in the refrigerator.
5. Allow to freeze for 4 hours and then remove from refrigerator and feet
6. To make the coarse glaze, mix all the glaze components in the blender with a smooth mix. Pour the mixture into a bowl and place in the refrigerator for two hours. Insert a piping bag if desired and a tube on the cheese

To get the full recipe visit original recipe: choosingchia
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