Mini Raw Cheesecakes
Add dates to a food processor Or blender & blend until small bits remain and it forms into a ball. Remove and set aside.
Next add nuts and process into a meal. Then add dates back in and blend until a loose dough forms . If it's too dry, add a few more dates through the spout while processing. If too wet, add more almond.
Add muffin patty cases to a 12 slot muffin tin.
Scoop in heaping 1 Tbsp amounts of crust and press with fingers. To pack it down, use a small glass or the back of a spoon to compact it and really press it down.
Add all filling ingredients to a blender and mix until very smooth. For the coconut milk, scoop the "cream" off the top for a richer texture.
Mix for 1 minute, then puree until silky smooth. If it won't come together, add a touch more lemon juice or sweetener or a splash more coconut milk liquid as the liquid should help it blend better.
Taste and adjust seasonings as needed. If adding peanut butter, add to the blender and mix until thoroughly combined.
Divide filling evenly among the muffin tins. Tap a few times to release any air bubbles, then cover with plastic wrap and freeze until hard - about 4-6 hours.
Once set, remove from patty casing. They should pop right out. Keep in the freezer for up to 1-2 weeks.
You can set them out for 10 minutes before serving to soften, but I liked them frozen as well as they melt quickly once they thaw.
Lovely with some frozen Coconut or Almond milk ice cream.
Ingredients
Directions
Add dates to a food processor Or blender & blend until small bits remain and it forms into a ball. Remove and set aside.
Next add nuts and process into a meal. Then add dates back in and blend until a loose dough forms . If it's too dry, add a few more dates through the spout while processing. If too wet, add more almond.
Add muffin patty cases to a 12 slot muffin tin.
Scoop in heaping 1 Tbsp amounts of crust and press with fingers. To pack it down, use a small glass or the back of a spoon to compact it and really press it down.
Add all filling ingredients to a blender and mix until very smooth. For the coconut milk, scoop the "cream" off the top for a richer texture.
Mix for 1 minute, then puree until silky smooth. If it won't come together, add a touch more lemon juice or sweetener or a splash more coconut milk liquid as the liquid should help it blend better.
Taste and adjust seasonings as needed. If adding peanut butter, add to the blender and mix until thoroughly combined.
Divide filling evenly among the muffin tins. Tap a few times to release any air bubbles, then cover with plastic wrap and freeze until hard - about 4-6 hours.
Once set, remove from patty casing. They should pop right out. Keep in the freezer for up to 1-2 weeks.
You can set them out for 10 minutes before serving to soften, but I liked them frozen as well as they melt quickly once they thaw.
Lovely with some frozen Coconut or Almond milk ice cream.