Mini Raw Chocolate Cherry Cheesecakes (Vegan, Gluten Free, Flour Free):
Prep Time 25 minutes
Cook Time 2 hours
Soaking Time 6 hours
Total Time 2 hours 25 minutes
Servings 12 mini cheesecakes
- 1/2 cup almonds
- 1/2 cup pecans
- 1 cup dates
- 1/4 teaspoon pure vanilla extract
- 1/8 teaspoon fine sea salt
- 1 1/2 cups raw cashews soaked overnight, drained, and rinsed*
- 3/4 cup full fat coconut milk
- 1/2 cup maple syrup
- 1/3 cup coconut oil melted
- 3 Tablespoons cacao powder
- 1/2 cup cherries pitted and diced
If your dates are dry and flaky, soak them in boiling hot water for 5-10 minutes. Once soaked, squeeze out the excess water. (If your dates are moist and sticky, you can skip this step).
Blend the dates in your high speed blender or food processor.
Add the almonds and pecans to your high speed blender or food processor and blend with the dates.**
Add in the pure vanilla extract and fine sea salt and blend well.
Add liners to the muffin pan.
Add mixture to the muffin pan 1 heaping Tablespoon at a time.
Flatten the crust with your fingers as much possible. Be sure to squeeze it down and fill the bottom all the way to the edge.
Put the prepared crust in the freezer to set while making the filling.
Combine soaked raw cashews, coconut milk, maple syrup, coconut, and cacao powder in a blender or food processor.
Blend for 3-4 minutes until completely smooth.
Remove crusts from the freezer.
Pour the filling on top of the crusts so that they are all even.
Add diced cherries to the top of each cheesecake.
Freeze for at least 2 hours.
Serve immediately for a frozen treat, or allow to thaw for 10 minutes before serving for a softer consistency.
*If you don’t have time to soak the cashews, you can boil them for 15 minutes instead.
**If you would prefer a finer consistency of the crust, you can blend the nuts separately from the dates before combining them together.