For the base:
2 cups dates: If you soak them before hand, they're easier to blend!
1/2 cup desiccated coconut
1 tsp vanilla essence
2 tbsp coconut oil
2 tbsp rice malt syrup: Can be substituted for honey or date syrup.
For the cheesecake:
2 cups raw cashews: soaked for 1 -2 hours, rinsed, and drained
1/2 cup coconut cream
1/3 cup maple syrup
1/4 cup lemon juice
1/3 cup coconut oil: melted
1 tsp vanilla extract
1 cup raspberries
1 tsp pink beauty blend from Unicorn Superfoods: This is optional, it just makes the colour more vibrant!
How to make:
In a food processor blend all the base ingredients together until it forms a sticky dough. Add in rice malt syrup as desired until the consistency is correct.
Press the dough into the bottom of a silicone cupcake mold and set in the fridge while you prepare the cheesecake layer.
Blend the raw cashews, coconut milk, maple syrup, lemon juice, coconut oil, and vanilla together in a high-speed blender until smooth and creamy. Pour half the mixture into the cupcake molds, leaving the rest to make the raspberry layer.
Add the raspberries and pink beauty powder to the blender and blend until smooth. Add the raspberry layer on top and place in the freezer. (I also popped some raspberries on the top for a cute look)
Let freeze for 4 hours then remove from freezer and serve.
Serve these frozen or let them thaw for 10 minutes for a creamy texture.
Store these cheesecakes in the freezer.
To make an “ombre” color effect, add 1/4 of the raspberries for a pink layer, and then the rest of the raspberries for a darker pink layer.
If you do decide to try this recipe (which I highly recommended, as they're delicious!) please send me pictures, or post on your Instagram story and tag me! I'd love to see everyone's versions!
Lots of love and happy cheesecake making!