RAW MINI CHOCOLATE RASPBERRY CHEESECAKES
If you haven't gotten on the no-bake train, you need to try these mini chocolate and raspberry layered mini cheesecakes! I love the combination of chocolate and raspberry, and these mini cheesecakes also come with a sneaky protein hit!
Completely vegan, refined-sugar-free, gluten-free and did I mention, so cute! For the mini chocolate moulds on top, I absolutely love using this mould, and you will see me featuring it on so many of my raw desserts and cakes.
Refined Sugar-Free, Gluten-Free, Vegan
Cooking Time: 1 hour / Setting: 8 hours or overnight / Makes 6-8
NO BAKE MINI CHOCOLATE RASPBERRY CHEESECAKES
Ingredients:
Base:
• 1/2 cup raw almonds
• 1/4 cup raw walnuts
• 2 TBS raw cacao powder
• 9 x large medjool dates (soaked 10 minutes in warm water)*
• Pinch of sea salt
Raspberry Layer:
• 1 cup raw cashews (soaked for 4 hours in water)*
• 1.5 cups fresh raspberries
• 1/4 cup rice malt syrup
• 1/2 cup coconut cream (thick, chilled part from the can)
• 1/4 cup melted cacao butter
• 1 tsp vanilla extract
• Pinch of salt
Chocolate Layer:
• 1 cup raw cashews (soaked for 4 hours in water)*
• 1 scoop @macr0mike hazelnut chocolate protein powder (Discount AMB-SAMMYB)
• 1/4 cup rice malt syrup
• 1/2 cup coconut cream (thick, chilled part from the can)
• 1/4 cup melted cacao butter
• 1 tsp vanilla extract and a pinch of salt
• 1/4 cup raw cacao powder
Topping:
▪︎ Vegan dark chocolate
▪︎ Freeze-dried raspberries
Method:
1. Blend your nuts and salt in a food processor until it forms a biscuit crumble. Add your dates and the remaining ingredients and blend until the mixture starts to come together when pressed. Add an extra date if required to bind. Divide the mixture into 6-8 small balls and press each one into the bottom of a silicone cupcake mould and press down evenly. It should go a 1/4 of the way up the mould. Place in the fridge to set while you make your filling.
2. Place all your raspberry layer ingredients into a @froothie blender or high-speed food processor and blend the mixture until it is smooth and creamy, scraping down the sides of the bowl occasionally. It might take a few minutes depending on the speed and strength of your food processor.
3. Using a silicone cupcake mould, fill each mould up to 2/3rds of the way with your raspberry mixture and smooth out the top of the mixture. Pop into the freezer to set for 1 hour. With your leftover raspberry mixture, transfer it to a piping bag with a star tip nozzle and also place it in the freezer to harden up (this will be used to decorate the top of your cakes).
4. While your raspberry layer is hardening, you can make your chocolate mixture. Add all your chocolate layer ingredients to a @froothie blender or high-speed food processor and blend until it is smooth and creamy. Pull your silicone mould out of the freezer and fill each mould with the chocolate mixture until it reaches the top of each mould. Smooth out the top with the back of a spoon and transfer back to the freezer to set. With your leftover chocolate mixture, transfer it to a piping bag with a star tip nozzle and also place it in the freezer to harden up with your raspberry. Once the piping bags are slightly firm, you can pipe the mixture on top of your raw cakes one by one (make sure it holds the nozzle shape when you are piping, otherwise return to the freezer to harden further). If you are using the star tip, start from the centre of the cake, squeeze the bag with your hand, and swirl the mixture in a circular motion until you create an iced top.
5. Top with fresh raspberries and mini-chocolate moulds and pop back in the freezer to set for 2 hours. Once the cakes are firm, pop them out of the moulds, decorate with extra melted chocolate and fresh raspberries if desired, and allow to thaw for 10 minutes on the bench before serving. Enjoy!
*Note: Soaking your dates and your cashews allows them to soften and they allow the mixture to bind more easily - drain both before using in your raw desserts
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