Raw Lemon & Raspberry Mini Cheesecakes

I have absolutely saved the best for last team! This is a recipe I created from scratch and it’s my all time fave. These perfect little cheesecakes are delicious – you will never want to eat regular cheesecake again!  It is perfect for a summer treat and made with wholesome ingredients. They are gluten free, vegan and refined sugar free.   Just remember to soak your cashews the day before, but otherwise a very easy recipe.

Male these for your family for Christmas and they love you for it!

Ingredients

Base:

1 cup cashews

1 cup almonds

½ cup coconut

½ cup soaked dates

1 TBS maple

Lemon Filling:

2 cups of cashews, soaked overnight

400 grams coconut cream

½ cup pure maple syrup

½ cup cacao butter, melted

Juice of 1 lemon

Zest of 1 lemon

1 teaspoon vanilla bean paste

Pinch of salt

Method:

For the base, soak your dates in boiling water for 10 mins. 

Combine the nuts and coconut in a blender and blend until fine.
Drain the dates and add to the blender along with the maple syrup and blend until combined.  The mixture should hold together well and be sticky.

Spoon one table spoon at a time into silicon cupcake trays, press down with the back of the spoon and then pop in the fridge while you make the fillings.

Make the filling:
To make the filling, add all of your lemon filling incredients into the blender and blend until smooth and glossy, approx 3-5 minutes.

Pour into molds to about half way, leaving room for the raspberry layer on top. Return to fridge.

To make the raspberry layer, add 1 cup fresh or freeze dried raspberries to your lemon filling and blend for a minute, or until completely blended.  Pour into your molds, filling to the top. Sprinkle freeze dried raspberry on top. 

Set in the freezer up to 4 hours, or overnight. 

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Raw Hazelnut & Strawberry Tart

Wowsa. Things just got serious. How good is this tart?! I love the soft colours and flavours in this tart. It’s not overpowering and silky smooth. Strawberries sing Christmas to me. We love to go strawberry picking at our local farm, they are incredibly sweet and juicy. Fresh strawberries are a must in this recipe, and don’t forget to save some for on top.

Like all of our other Christmas recipes, this can be made in advance and frozen for up to 3 months. I’ve made mine, and it’s packed in a container in the freezer ready to defrost Christmas Day.

Raw Hazelnut & Strawberry Tart

Hazelnut Base:

2 cups hazelnuts
1 cup cashews
1/2 cup pitted dates (soaked for 15 mins first)
3 TBS cacao
3 TBS maple syrup
2 tsp Macca powder (optional)

Strawberry filling:

2 cups fresh strawberries (don’t use frozen)
1 cup cashews, soaked overnight
½ lemon, zest
½ lemon, juice
2tbsp maple syrup
1tsp vanilla paste
1 can full fat coconut milk, refrigerated overnight
1/3 cup coconut oil

To make the base, blitz all of your nut & dry ingredients in a blender until crumbly. Add your pitted dates & maple syrup & blitz again. Should be a nice firm texture. Spread into your tart tin (no need to line) and smooth up the sides a little so that you will have a nice tart case when taken out of the mold. Place in the fridge while you make the filling.

For the filling, rinse the soaked cashews and place into blender. Add strawberries, lemon zest, juice, maple syrup and vanilla. Scoop the solid part from the can of coconut milk, add to the blender and blend until smooth. Slowly add melted coconut oil and blend until just incorporated.

Pour your filling onto the base and put in the freezer to set, at least 4 hours.
I like to press cut strawberries into the top so they set in, or you can leave plain and garnish with fresh strawberries and crushed hazelnuts.

This will store in the freezer for up to 3 months or fridge for 2 weeks.