Raspberry Cheesecake Mini Ice-Creams

Mention the word cheesecake and ears will prick. A little like mentioning the word ‘walk’ with our 4 legged offsiders – same level of enthusiasm, yes?

Well, these Mini Raspberry Cheesecakes are worthy of excitement too. Perfect little accompaniments with a cup of tea, and loaded with goodness to fuel and sustain you. Coloured with raspberries and beet powder to help them pop, not to mention providing an extra boost of antioxidants. I know you’re going to love them!

Makes 20

Base:
120g almonds
9 medjool dates
75g coconut
1.5 tbs coconut oil (melted)
Pinch sea salt

Filling:
250g cashews (soaked overnight)
150g raspberries
¼ cup lemon juice
130g honey
½ tsp sea salt
½ tsp vanilla extract
½ cup coconut oil (melted)

For the base, blend the almonds, coconut and pinch of salt until crumbly. Add the dates and coconut oil and blend again until it forms a nice crumb. Press the mix into mini muffin moulds (or a slice tray) and put in the freezer to set while you make the filling.

For the filling, blend the raspberries until just crushed then put through a sieve, discarding the seeds. Drain cashews, rinse with cold water and pat dry with a paper towel. Blend raspberry pulp with cashews, lemon juice, honey, vanilla, coconut oil and sea salt. Keep blending until the mix is silky smooth.

Pour filling on top of bases and put back in the freezer for at least four hours to set. Pop out of moulds and store in the freezer (for up to 3 months). Enjoy frozen as ice creams or thaw for 40 mins on the kitchen bench at room temp.

Enjoy!

Ps; if you like adding colour and wow factor to your raspberry sweet treats – add a heaped teaspoon of pure beetroot powder to the blend. Bonus antioxidants!

Speaking of cheesecakes, have you made my Keto Raspberry Cheesecake yet? Whatever you do, whack both on the menu, ASAP.

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