Mini Raw Cheesecakes

Yields1 Serving

THE BASE
 1 cup medjool dates seed removed
 1 cup (120 g) raw almonds
THE FILLING
 1.5 cups raw cashews soaked
 1 large lemon, juiced -( about 1/4 cup)
 1/3 cup coconut oil melted, OR MCT oil
  1/2 cup full-fat coconut milk (use cream on top of can)
 1/2 cup rice malt syrup or maple syrup (or honey if not vegan)
 1-2 Tbsp peanut butter (can leave this out for lemon cheesecake)

1

Add dates to a food processor Or blender & blend until small bits remain and it forms into a ball. Remove and set aside.

2

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.

3

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.

4

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.

5

Taste and adjust seasonings as needed. If adding peanut butter, add to the blender and mix until thoroughly combined.

6

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.

7

Once set, remove from patty casing. They should pop right out. Keep in the freezer for up to 1-2 weeks.

OPTIONAL:
8

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

THE BASE
 1 cup medjool dates seed removed
 1 cup (120 g) raw almonds
THE FILLING
 1.5 cups raw cashews soaked
 1 large lemon, juiced -( about 1/4 cup)
 1/3 cup coconut oil melted, OR MCT oil
  1/2 cup full-fat coconut milk (use cream on top of can)
 1/2 cup rice malt syrup or maple syrup (or honey if not vegan)
 1-2 Tbsp peanut butter (can leave this out for lemon cheesecake)

Directions

1

Add dates to a food processor Or blender & blend until small bits remain and it forms into a ball. Remove and set aside.

2

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.

3

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.

4

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.

5

Taste and adjust seasonings as needed. If adding peanut butter, add to the blender and mix until thoroughly combined.

6

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.

7

Once set, remove from patty casing. They should pop right out. Keep in the freezer for up to 1-2 weeks.

OPTIONAL:
8

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.

Mini Raw Cheesecakes