Popular Conditions & Diets
Ingredients
8
Time
30m
Serves
10
Recipe by Megan Horsley
Ingredients
8
Time
30m
Serves
10
Vegan
Dessert
1/4 cup
Pitted Medjool Dates
1 1/2 cups
Hot Cocoa More Granola
1/4 cup
Almond Flour
1 1/2 cups
Raw Cashews
measure after soaking
1/4 cup
Coconut Oil
1/4 cup
Maple Syrup
2 Tbsp
Lemon Juice
1 1/2 cups
Frozen Raspberries
divided
1
Prep: Soak raw cashews overnight in water. Soak medjool dates in hot water before using.
2
PREPARE: a muffin tin by placing strips of parchment paper into 10 muffin molds. Alternatively, if you plan to make the cheesecakes as gifts, you can skip this step and prep 10 small jars instead.
3
PROCESS: the dates, almond flour and Hot Cocoa More Granola in a food processor until you get a crumbly, sticky mixture. Scoop 1 tbsp of the mixture into each mold and gently press the mixture down into an even layer with a spoon or small spatula.
4
CLEAN: the food processor and process the cashews, coconut oil, maple syrup and lemon juice until smooth. Scoop out 1 tbsp of the mixture into each mold, gently spreading evenly. You will have some mixture remaining.
5
ADD: ½ cup of the raspberries to the food processor and process well until smooth. Scoop 1 tbsp of this mixture into each mold, spreading evenly.
6
PROCESS: the remaining raspberries in a clean food processor into a coarse crumble. Scoop 1 tbsp of this mixture on top of each cheesecake.
7
FREEZE: the cheesecakes for 30 minutes until set. Store in the freezer for up to 1 week. Before serving, remove and let sit on the counter for 10 minutes to soften slightly.
Megan Horsley is a Toronto-based Holistic Nutritionist, Personal Trainer and Recipe Developer. She is passionate about helping women become stronger, more confident and happier in their bodies through holistic wellness practices. When Megan isn't consulting, she loves to create recipes that combine indulgence with healthy ingredients.
