Mini Raw Chocolate Cherry Cheesecakes (Vegan, Gluten Free, Flour Free):
Prep Time25minutes
Cook Time2hours
Soaking Time6hours
Total Time2hours25minutes
Servings12mini cheesecakes
Ingredients
Crust:
1/2cupalmonds
1/2cuppecans
1cupdates
1/4teaspoonpure vanilla extract
1/8teaspoonfine sea salt
Filling:
1 1/2cupsraw cashewssoaked overnight, drained, and rinsed*
3/4cupfull fat coconut milk
1/2cupmaple syrup
1/3cupcoconut oilmelted
3Tablespoonscacao powder
1/2cupcherriespitted and diced
Instructions
Crust:
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.
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.
Assembly:
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.
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.