Raspberry Swirl Cheesecake Bites
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
Vegan Raspberry Swirl Cheesecake Bites
(Serves 12 bites or one small round cheesecake)
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.
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