Raw vegan raspberry cheesecakes

Step 1

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.

Step 2

Press the dough into the bottom of a silicone cupcake mold and set in the fridge while you prepare the cheesecakes

Step 3

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.

Step 4

Add the raspberries to the blender and blend until smooth. Add the raspberry layer on top and place in the freezer.

Step 5

Let freeze for 4 hours then remove from freezer and serve

Step 6

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