Raspberries & ‘Cream’ Mini Vegan Cheesecake Recipe by Rachel (@rachels.fit.kitchen)

Ingredients:

• 2 That’s it. Fruit Bars
• ½ cup almonds
• 1 ½ cup raw cashews
• ½ cup coconut cream
• 1/3 cup coconut oil
• 1/3 cup + 2 Tbsp brown rice syrup
• ¼ cup coconut water
• ¼ cup lemon juice
• 1 cup fresh raspberries

Instructions:

1. Place cashews into a jar, cover with water, seal and soak overnight.
2. To make the base, add That’s it. Fruit Bars, almonds, and 2 Tbsp brown rice syrup to a food processor. Pulse until the mixture comes together and starts to form a ball.
3. Using a 12 cup silicon muffin pan, divide mixture between 9-12 cups. Firmly pack the mixture into the base of the silicon cups.
4. Place in the freezer while you prepare the cheesecake mixture.
5. Drain cashews and place in a high speed blender along with coconut cream, coconut oil, remaining brown rice syrup, coconut water and lemon juice. Blend on high speed until smooth and creamy.
6. Remove the silicon cups from freezer.
7. Place 2 raspberries on the base of each cup.
8. Pour cheesecake mixture over the top.
9. Press another raspberry or two into the top of each filled cup.
10. Place mini raspberry & cream cheesecakes in the freezer to set for at least 6 hours.
11. Remove from the freezer for 20-30 minutes before serving.
12. Enjoy!

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