When raspberries are in season, one must use them in all possible desserts!

With a chocolate and dried fruit-free base - for those who don't like dates!

A creamy and vegan mix of cashews, raspberries and lemon.

Made as always in the perfect bite-sized portion. Raw treats are great, and made from natural whole foods, but they aren't calorie free! So eat them in moderation.

To make it even easier, I make them in bite sized silicone moulds. Because they are so rich, and creamy, you really don't need that much to fill you up anyway. So I find this to be the perfect size to make and store in your freezer for whenever you need that tasty treat.

My moulds are round and 5cm/2inch wide.

Raw treats are also super easy to make, as there is no baking required, just blend, pour and freeze. Easy!

I hope you give these a try

Jo xx

Vegan Raspberry Swirl Cheesecake Bites

(Serves 12 bites or one small round cheesecake)

Base

1/2 cup almonds

2 Tbsp coconut flour

1 Tbsp coconut oil

1 Tbsp cacao powder

1 Tbsp granulated stevia or granulated natural sweetener of choice

Blitz almonds in a blender for 1 min until they become a fine crumb

Mix with remaining ingredients

Add a teaspoon or so of almond milk if too dry

Press into the base of molds/ tin using your fingers until firmly packed

Put in the freezer while you make the filling

Use any extra base to make bliss balls.

Filling

1 cup cashews (soaked for 6 hours or overnight) then rinsed and drained

1/2 cup frozen or fresh raspberries (extra to swirl through)

1/4 cup coconut oil

1 tsp vanilla extract

1/3 cup natural sweetener (non-bitter stevia, coconut sugar, rice malt syrup)

Juice of 1 lemon (1/3 cup juice)

Blend all ingredients in a blender until smooth

Swirl through a few chopped raspberries

Taste and add more sweetener to taste

Spoon over base

Freeze for 2 hours until firm

Store and eat straight from the freezer or thaw for a few minutes if desired.

*My moulds were 5cm/2inch wide

Enjoy!

#Fruit #Raspberry #Cheesecake #Raw