Vegan Chocolate and Raspberry Cheesecakes

I made this recipe as a birthday cake for a friend who loves chocolate and raspberries. What a hit! Most cheesecakes are just too large for a small gathering, but this one was just right. I was a little short on the raspberries to make the sauce in the recipe, so I substituted 1 cup of raspberry liqueur for half of the berries.

Ingredients

Base

1 x 50g bar Conscious Chocolate ‘The Dark Side’
1 cup dates – stone removed
1 cup pecan nuts
1 cup walnuts

Cheesecake filling

1 + 1/2 cups cashew nuts (see note)
2 tblsp coconut oil
200 ml unsweetened almond milk
1/2 cup maple syrup
juice 1/2 lemon
1 tblsp baobab powder
1 cup raspberries (can be fresh or frozen)
12 whole raspberries (optional)
12 hole loose based mini sandwich tin or muffin tin
Food Processor – we use a Kenwood Compact
Blender – we use a Nutribullet RX

Instructions

Start by soaking the cashew nuts in boiling water. Leave to stand for an hour or overnight
If you have a grater attachment for a food processor use that to grate the chocolate (otherwise grate by hand) then add the stoned dates and nuts to the food processor bowl. Blitz until it forms a sticky ball
Add a splash of water if the mix feels too dry
Divide evenly between the holes of the mini sandwich tin or muffin tin and flatten down with the back of a spoon
Drain the cashews and tip into a blender cup with the coconut oil, maple syrup, lemon juice, baobab powder and 1 cup raspberries
Blend until smooth and creamy
Divide evenly into the muffin tin holes, almost filling each one. Push a whole raspberry into the middle of each one then put the tin in the freezer for an hour or so until the cheesecakes are set
Serve straight from the freezer or allow to stand at room temperature for around half an hour to soften slightly

Source of Vegan Chocolate and Raspberry Cheesecakes Recipe @thecookandhim.com,

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