These mini raspberry vegan cheesecakes will make a show-stopper dessert that’s not only delicious but good for you too!

INGREDIENTS: Serves: 6

3/4 cups almonds

1/2 cup dates, pitted

1/8 cup organic, naturally sweetened dried cranberries

1 pinch of salt

1-3 tbsp of water

2 cups raw cashews, previously soaked

1/2 cup coconut oil

1/4 cup water

Juice and zest of 1 lemon

1/2 cup maple syrup

Fresh raspberries, lemon zest and a few springs of mint for decoration

 

METHOD

In a food processor, blend the almonds until they are ground.

Add in the dates, cranberries and a pinch of salt and continue to mix. (The mixture should be slightly sticky.) If the mixture looks too dry, add in a little bit of water, one tablespoon at a time and continue to mix.

Using cupcake cases (preferably made of silicone) spoon the mixture into each of the cases and press down, then put to one side.

Soak the cashews for 1 hour in hot water. Once soaked, strain them well.

Add the cashews, coconut oil, lemon juice, lemon zest, maple syrup and 1/4 cup of water into the food processor and mix on high for about 5 minutes until a very smooth mixture forms.

Pour the mixture evenly over the base of the cupcake cases.

Place straight into the freezer for about 1-2 hours before serving.

Top with fresh raspberries, lemon zest and mint leaves to serve.

Recipe: Macmillan Cancer Support
Macmillan’s Coffee Morning takes place on Friday 27th September and they need your help to support the growing number of people living with cancer across the UK. Register to host your own coffee morning here: coffeeregister.macmillan.org.uk


Read more: Blueberry & Honey Cornbread

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