Vegan Raspberry and Banana Raw Cheesecake Cups
Ingredients
Raspberry Swirl
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1 tbsp. Calorie-free sweetener
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100 g Frozen raspberries
Cheesecake
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2 tbsp. Coconut oil, melted
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1 Lemon zest and juice, finely grated
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2 tbsp. Calorie-free sweetener
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1 tsp. Vanilla extract oil
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100 ml Coconut milk
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2 Frozen bananas
Base
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1 tbsp. Coconut oil, melted
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2 tbsp. Cacao powder
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100 g Raw blanched almonds
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150 g Dried fruits
Method
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01Make the base by adding the dates and almonds to a food processor. Blitz together until broken up into very small pieces. Add in the cacao powder and coconut oil and mix further until fully combined.
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02Take a mini Victoria sandwich tin and divide the mixture between 9 cavities. You could also use a standard 12 hole muffin tin with cupcake wrappers in. press the mixture down firmly and place it into the freezer whilst you make the raspberry puree.
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03Remove the bananas from the freezer and allow to defrost slightly whilst you make the raspberry swirl.
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04Place the frozen raspberries into a small saucepan and add the Truvia before heating until for 5 minutes until the raspberries defrost fully, mash down and the sweetener dissolves in. remove from the heat and press through a sieve.
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05Catch the smooth juice and set aside to cool whilst you make the topping. To make the topping combine all of the ingredients into a food processor and blend until smooth. Pour on top of the frozen base mix, dividing evenly between each.
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06Carefully drizzle the cooled raspberry puree over the tops of the filling and drag with a cocktail stick to make a swirl effect pattern. Cover and place back into the freezer for about an hour to firm up. Remove from the freezer 10-15 minutes before serving and enjoy!
