Vegan, Whole Food Plant-Based
Decadent & Rich
1 cup oat groats finely ground to flour
3/4 unsweetened coconut flakes
small handful of walnuts
1″ piece of Level Ground Trading vanilla bean
pinch of pink Himalayan salt
8-9 medjool dates pitted
Blend all the ingredients in a blender, place 1-2 tbsp in each lined cupcake tin. Press down to form an even crust.
1 cup cashews
1/4 cup brazil nuts
4-5 medjool dates pitted
1-4-1/2 cup water, enough to blend into a thick paste.
Blend until all the ingredients are well blended spoon evenly over the crust layer and freeze.
Chocolate Coconut Top Layer:
1/2 cup unsweetened coconut flakes
1/2 raw cacao powder
3-4 medjool dates pitted
water to get things moving
Blend until a fairly smooth paste forms. Adjust cacao to suit your preference.
Top the cheesecakes with the final chocolate layer and frozen raspberries. The raspberries are a must do not skip them, they bring all the flavours together.
Place back into the freezer and wait until firm. Cut the mini cheesecakes into quarters and let thaw a few minutes before serving.
TIP: The crust for this recipe makes a DELICIOUS raw cookie. Simply roll out the dough and cut with cookie cutters. Store in the refrigerator or freezer.