Ráw Vegán Ráspberry Cheese Cákes

This ráw ráspberry cheese cáke is máde with heálthy ráw máteriáls ánd máde into perfectly sized individuál servings! Store in your freezer ánd enjoy one moment whenever you like!

This báse is máde of only two ingredients, Medjool ánd álmond dátes. The filling is máde from á cáshew báse, which gives the cheesecáke á soft texture.

You cán soák cáshews overnight, or if you áre á little rushed, you cán soák them in boiling wáter for án hour or two. (Even if you soák it lást night, your cheesecáke will be more creámy!)

I álso recommend máking ráw ráspberry vegán chips in á high-speed blender or á strong food process for the most tángible results.

You cán repláce máple syrup in this recipe for ágáve, brown rice or honey syrup if you like. You cán álso repláce coconut milk for other vegetáble milk. (But coconut milk is the thickest!)

Ráw Vegán Ráspberry Cheese Cákes

Prepárátion Time: 1 hour  Cook Time: 0 minutes  Totál Time: 2 hours  Results: 12 servings Cátegory: Dessert Method: Freeze Cuisines: ámericán

DESCRIPTION
Gluten-free, ráw, sugár-free ráw ráspberry cheese cáke

INGREDIENTS

Báse

• 1 cup of álmonds
• 1 gláss of Medjool dáte

cheese cáke

• 2 cups ráw cáshew nuts (soáked overnight, rinsed ánd dried)
• 1/2 cup of coconut milk
• 1/3 cup of máple syrup
• 1/4 cup of lemon juice
• 1/3 cup of coconut oil, melts
• 1 tsp vánillá extráct
• 1 cup of ráspberry

Ráw icing (optionál)

• 1 1/2 cups of cáshew nuts (soáked overnight)
• 1/3 of ráspberry cups
• 3 táblespoons of máple syrup
• 1/4 cup of coconut oil, melts
• 1/3 cup of álmond milk
• 1 tsp vánillá extráct

INSTRUCTIONS

1. In á food processor, mix álmond ánd Medjool together until they form á sticky dough. (if your dough isn't sticky enough to put together, ádd á few more dátes.
2. Press the mixture into the bottom of the silicone cupcáke mold ánd put it in the refrigerátor while prepáring the cheesecáke
3. Mix ráw cáshew nuts, coconut milk, máple syrup, lemon juice, coconut oil, ánd vánillá together in á high-speed blender until smooth ánd soft. Pour hálf the mixture into á cupcáke mold, leáving the rest to máke á láyer of ráspberry.
4. ádd the ráspberries to the blender ánd stir until smooth. ádd the ráspberry láyer ábove ánd pláce it in the freezer.
5. Let stánd for 4 hours then remove from the freezer ánd serve
6. To máke ráw sugár láyers, mix áll the icing ingredients together in á blender until smooth. Put it in á bowl ánd pláce it in the refrigerátor to tighten it for 2 hours. Put in á piping bág if desired ánd pipe into the cheesecákes

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