Vegan Raspberry Cheesecake

Vegan Raspberry and Lemon Cheesecake

Serves: 6

Ingredients

For the Base

• 45g dates

• 30g oats

• 10g goji berries

• 10g almonds

• 10g mixed seeds ( I used milled flaxseeds )

For the Cheesecake

• 130g soaked cashews

• 25ml lemon juice

• zest half of a lemon

• 30ml coconut oil, melted

• 20ml maple syrup

• pinch salt

For the Raspberry sauce

• 250g frozen raspberries

• 6 tsp stevia sugar ( if using coconut sugar, caster sugar, maple syrup etc, double the amount )

• splash water

Method

- I used silicon cupcake holders so I didn't line mine but if you don't have these line 6 with tin foil.

- Blend all the dry ingredients together. Once it forms a dry powder, add in the goji berries. Once these are blended through, throw the dates in and blend until it all comes together to form a dough.

- Divide the dough into 6 portions and press each ball flatly into each cupcake holder. Chill.

- For the cheesecake, blend the cashews until they come together to form a butter. Then add the remaining ingredients. Splash some water in if it looks to thick then spread it over the chilled base.

- To make the sauce, simply combine everything in a small sauce pan. Once it starts to bubble reduce the heat and stir constantly until everything is a mush. You can add in 1/4tsp powdered gelatine if you want to firm the sauce up. Reduce until desired thickness.

- Feel the cheesecake, if it's hardened then you can pour the sauce over and return it to the freezer for 30 minutes. After that you can remove them from the cupcake holders and serve as you like! eat as a snack, dessert...breakfast!