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Vegan Raspberry Cheesecake Bites

Ingredients

1 1/4 Cup Almond Meal
1/3 Cup + 2 Tbsp Maple Syrup (Divided)
1/3 Cup + 3 Tbsp Melted Coconut Oil (Divided)
2 Cups Cashews
5-6 Cups Water
1 Cup Fresh Raspberries
1/4 Cup GT's COCOKEFIR Raspberry
1 Can Chilled Coconut Milk

Directions

In a pot, bring water to a boil. Pour boiling water carefully over cashews in a glass mixing bowl & let soak for 20 minutes before draining. While the cashews soak, mix the almond meal, 2 Tbsp maple syrup, and 3 Tbsp coconut oil in a mixing bowl to make the crust. Cut thin strips of parchment (about 1/2 inch wide and 4 inches long) and lay them in a mini muffin cup tin to make removal of the cheesecakes easier. Press the crust mixture evenly between 20 mini cups. For the cheesecake filling, add the soaked cashews, remaining maple syrup, remaining coconut oil, raspberries, raspberry kefir, and coconut milk into a food processor (or high-speed blender). Process until smooth and creamy. Pour the cheesecake filling over crust in the muffin tin cups. Chill in the refrigerator for 4 hours. Once chilled, use a spoon or knife to scoop out the cheesecake bites & top with fresh raspberries. Serve & enjoy!

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