Step 1

In a food processor add walnuts, oats, dates, coconut oil, salt and cinnamon. Process until well combined.

Step 2

Cut strips of parchment paper and lay them into the moulds to make an X. (This makes them easier to remove by pulling on the paper tabs to pop out. But not necessary). Press crust mix into muffin moulds to cover the bottom, about 1/2 inch thick.

Step 3

Blend together ingredients for vanilla cream filling: cashews, coconut milk, maple syrup, lemon juice, vanilla and pinch salt. Pour cream filling into each muffin cup until half full. Freeze this layer, (approx. 45 minutes).

Step 4

Blend together ingredients for raspberry cream filling: cashews, coconut milk, maple syrup, and pinch salt. Add raspberries bit-by-bit until you’ve reached desired pink colour. (I used 1 cup)

Step 5

Pour raspberry cream filling into each muffin mould (leave 1/4 inch at the top as it will expand when frozen). Freeze mini cheesecakes (approx. 1 hour).

Step 6

Before serving, let thaw for 10 minutes. Tug on paper tabs to loosen, and peel off paper. Top with your favourite vegan ice cream.