Raw cheesecake bites with raspberries

desserts
Total: 18 hr 50 min. | Active: 50 min.
vegan, lactose-free

Did you know that there's a dessert that contains NO sugar, requires no baking, looks great, tastes incredible and is super easy to make? The secret ingredient of these raw vegan cheesecakes is soaked cashew nuts. When you soak cashew nuts in water, they become soft and swell up. They produce a thick, creamy puree – the perfect neutral basis for a wide range of flavours. Combined here with chocolate and fresh raspberries, they make a heavenly vegan dessert!

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Ingredients

for 6 pieces

Base
175 g Medjool dates, pitted
65 g rolled oats
55 g almonds
½ tsp cinnamon
¼ tsp ginger powder
Chocolate layer
190 g cashew nuts, soaked overnight in cold water, drained
4 tbsp water
2 tbsp maple syrup
3 tbsp coconut oil, melted
1 ½ tsp cocoa powder
Third layer & raspberries
190 g cashew nuts, soaked overnight in cold water, drained
3 tbsp lemon juice
3 tbsp maple syrup
3 tbsp coconut oil, melted
85 g raspberries

How it's done

Base

Pour the boiling water over the dates, leave to absorb for 10 mins., drain well. Blitz the oats and almonds in a food processor to achieve a crumbly texture. Add the dates and spices, continue to mix briefly until a homogeneous mass forms. Transfer the mixture to the tray, press down with wet hands. Place the tray in the freezer until it is needed again.

Chocolate layer

Place the cashew nuts and all the other ingredients in a food processor, puree until smooth. Remove the tray from the freezer, spread the chocolate layer on top of the base layer, smooth down with a knife. Return the tray to the freezer for another hour.

Third layer & raspberries

Blitz the cashew nuts, lemon juice, 2 tbsp of maple syrup and the coconut oil in a food processor. Remove the tray from the freezer and spread the third layer on top, smooth down. Puree the raspberries separately with 1 tbsp of maple syrup, transfer to the tray and mix in with the third layer, using a knife to create a marble effect. Return the tray to the freezer for a further 6-8 hrs. Remove from the freezer prior to slicing, allow the mixture to cool to room temperature. Dip the knife in hot water and cut the mixture into 6 even slices.

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