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
Ingredients
Crust:
- 1/2 cup almonds
- 1/2 cup pecans
- 1 cup dates
- 1/4 teaspoon pure vanilla extract
- 1/8 teaspoon fine sea salt
Filling:
- 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
Instructions
Crust:
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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).
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Blend the dates in your high speed blender or food processor.
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Add the almonds and pecans to your high speed blender or food processor and blend with the dates.**
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Add in the pure vanilla extract and fine sea salt and blend well.
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Add liners to the muffin pan.
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Add mixture to the muffin pan 1 heaping Tablespoon at a time.
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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.
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Put the prepared crust in the freezer to set while making the filling.
Filling:
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Combine soaked raw cashews, coconut milk, maple syrup, coconut, and cacao powder in a blender or food processor.
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Blend for 3-4 minutes until completely smooth.
Assembly:
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Remove crusts from the freezer.
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Pour the filling on top of the crusts so that they are all even.
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Add diced cherries to the top of each cheesecake.
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Freeze for at least 2 hours.
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Serve immediately for a frozen treat, or allow to thaw for 10 minutes before serving for a softer consistency.
Recipe Notes
*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.
