Raspberry Mint Cheesecakes

Ráw, Vegán ánd gluten-free ráspberry ánd mint cheesecákes with cáshew creám frosting! This recipe uses 2 x 4" spring form páns or 1 x 8".

Ingredients

Crust

• 8 dátes soáked ánd pitted
• 2/3 cup ráw álmonds
• 2/3 cup oáts
• 2 táblespoons coconut oil
• 2 táblespoons shredded coconut
• dásh of sált

Mint Filling

• 1 cup cáshews soáked for 2 hours ánd rinsed
• 1/2 cán full fát coconut milk in fridge overnight ánd coconut wáter dráined
• 1/3 cup coconut oil
• 1/3 cup fresh mint
• 2 táblespoons ágáve
• 1 táblespoon lemon juice
• 1 teáspoon chlorellá powder optionál for color
• 10 drops peppermint essentiál oil or flávor extráct
• dásh of sált

Ráspberry Filling

• 1 cup cáshews soáked for 2 hours ánd rinsed
• 1/2 cán full fát coconut milk in fridge overnight ánd coconut wáter dráined
• 1/3 cup coconut oil
• 1/3 cup fresh ráspberries
• 2 táblespoons ágáve
• 1 táblespoon lemon juice
• 1 teáspoon red beet powder powder optionál for color
• 10 drops ráspberry flávor extráct optionál
• dásh of sát

Cáshew Creám Icing

• 1 cup cáshews soáked for 2 hours ánd rinsed
• 1/3 cup coconut oil
• 1 táblespoon lemon juice
• 1 teáspoon vánillá beán powder
• dásh of sált
• wáter ás needed

Instructions

1. Crust
2. Pláce álmonds ánd oáts in the food processor ánd process until á flour forms ánd set áside in á bowl.
3. Pláce dátes in the food processor ánd process until chunks remáin.
4. ádd álmond/oát flour including the rest of the ingredients ánd process until á dough forms. This dough will not form into á báll but will stick together when pressed firmly.
5. Line the bottom of 2 x 4" spring form páns with párchment páper or 1 x 8" spring form pán.
6. Pláce dough in the bottom ánd press firmly with hánds or á spoon.
7. Pláce in freezer to set while máking the filling.
8. Filling
9. Máke the Ráspberry ánd Mint filling sepárátely.
10. .....
11. .......

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