Raw Berry Mini Cheesecake recipe
From CMC Nutrition
1 cup dates (pitted and presoaked in water for at least 10 minutes)
1 cup walnuts (or almonds)
1.5 cup cashews (soaked in water for a few hours prior, then drained)
Juice of 1 large lemon
1/2 cup coconut milk
1/2 cup maple syrup or honey (Use 1/3 cup if you would prefer a less sweet option)
1 tablespoon coconut oil
1/2 cup of frozen berries
Blend the base in a food processor or good blender. Lightly grease the bottom of a muffin tin or alternatively you could use a plastic muffin tray which doesn’t require greasing. Place a small amount (approximately 2 – 3cm) of the base mixture in each section of the muffin tin and refrigerate while preparing the filling. Blend the ingredients for the filling and place on top of the base in the muffin tin. Refrigerate for approximately 2 hours and then your Raw Berry Mini Cheesecakes are ready to serve!
Alternatively you can freeze the mini cheesecakes, they will last for approximately 2 weeks in the freezer, just remove the frozen mini cheescake and thaw for approximately 20 minutes before consumption.