Raw Vegan No-Bake Strawberry and Raspberry Cheesecake Hearts
Ingredients
| 1/2 cup | 120 ml | organic strawberries (for the filling) |
| 1 cup | 240 ml | organic raw cashews (for the filling) |
| 2 tbsp | 30 ml | organic coconut oil (for the filling) |
| 1 tbsp | 15 ml | organic maple syrup (for the filling) |
| 1/2 tsp | 2.5 ml | organic vanilla extract (for the filling) |
| 1 tbsp | 15 ml | homemade almond milk (for the filling) |
| 1 cup | 240 ml | organic pecans (for the crust) |
| 1 tbsp | 15 ml | organic coconut oil (for the crust) |
| 1 tbsp | 15 ml | organic maple syrup (for the crust) |
| 1/2 tsp | 2.5 ml | organic vanilla extract (for the crust) |
| 16 | organic raspberries (for the garnish) |
Instructions
Prepare the crust:
- Add all the ingredients for the crust to a food processor and process until it's moist and crumbly.
- Divide the crust mixture between 16 mini-heart molds and press the mixture down evenly and firmly. Set aside.
Prepare the filling: 3. Add all the ingredients for the filling to a Vitamix and blend until the mixture is creamy and smooth. 4. Divide the filling mixture between 16 mini-heart molds and pour on top of the crust.
Assembly: 5. Place the mold tray on a baking pan and put it in the freezer for approximately 30-60 minutes, or until they harden. 6. When ready to serve, remove from the freezer and let them sit on the counter top for just a few minutes, if they are frozen solid. Add a single raspberry to the center of each one for garnish. 7. Store extras in an air-tight BPA-free container until ready to serve because they will get soft if left out at room temperature. 8. Enjoy!