(vegan, raw, gluten free)
These mini cheesecakes are literally bites of heaven! They look so pretty for any dinner or birthday party and nobody will believe they are completely raw, gluten free and vegan!
I love the combination between the chocolately base and the fresh and tart Lingonberry layer. They are perfect to make in advance as you can store them in the freezer for up to 7 days.
Grease with some coconut oil a muffins tin.
Place the almonds and the cacao nibs into a food processor and blitz until you have a coarse flour. Add the cacao powder and the pitted dates and blitz again for roughly 1 minute until a sticky dough starts to form. Transfer about 2 tablespoons of the mixture into each muffins hole and press it down with your hands until is evenly distributed. Place the tin in the freezer to set while you are making the filling.
Drain and rinsed the soaked cashews. Place them in a blender and add all the other ingredients apart from the Lingonberry powder and the fresh berries. Blend for at least 2 minutes. You want the cream to be as silky and smooth as possible. Once done divide the mixture into 2 different bowls. Spread about 1 tablespoon of the vanilla cashew cream onto each base. Place the muffins tin back in the freezer to firm up for at least ½ an hour.
Place the remaining vanilla cashew cream into the blender and add the Lingonberry powder and the fresh berries, blend again until all the ingredients are combined. Remove the tin from the freezer. Spread the pink cream on top of the vanilla layer until all the muffins holes are covered. Place it back in the freezer for another 1 hour at least.
Remove from the freezer ½ an hour before serving and decorate with your topping of choice.
♥ This post & recipe are by Elisa from @happyskinkitchen ♥