mini vegan valentine cheesecakes
for the crust
- 1 cup pitted dates
- 1 cup almonds
for the filling
- 1 1/2 cups Ceres Organics Cashews, (soaked in water for 5 hours then drained)
- ¼ cup lemon juice
- 1/3 cup Ceres Organics Coconut Oil (melted)
- ½ cup plus 2 tablespoons Ceres Organics Coconut Milk
- 1/2 cup Ceres Organics Brown Rice Malt Syrup
- 1/4 cup raspberries
- 2 tbsp Ceres Organics Almond Butter
- 1-2 teaspoons Ceres Organics Beetroot Powder
- Process dates in a food processor or high speed blender until it forms into a ball (small bits remaining). Remove and set aside. Next add almonds and process into a meal. Add dates back in and blend until a loose dough forms – it should stick together when you squeeze it between your fingers. Add a few more dates if too dry, and more almond meal if too wet.
- Lightly grease a standard, 6 cup muffin tin. Grease tray with a little coconut oil and lay cut strips of baking paper inside the cups – this creates little tabs that make removing the cheesecakes easier. Scoop in heaped tablespoons of the crust mixture and press with your fingers. Use a small glass or the back of a spoon to press the mixture down and compact it.
- Add all filling ingredients to a blender and process until very smooth, about a minute. Taste and adjust seasonings as needed.
- If adding almond butter, add to the blender and mix until thoroughly combined.
- Divide filling evenly among the muffin cups. Tap a few times to release any air bubbles, then cover with plastic wrap and freeze until hard – about 4-6 hours.
- Once set, remove by tugging the tabs or loosening them with a butter knife. They should pop right out. Keep in the freezer for up to 1-2 weeks.