Raspberry and White Chocolate Cheesecake

Makes 18 cupcakes

Ingredients

for the base

3/4 cup almonds
3/4 cup shredded coconut
10 dates

for the cheesecake

2 cups cashews, soaked for minimum 2 hours and drained
2 tbsp coconut oil
4 tbsp cacao butter
1 can coconut cream
1/4 cup maple syrup
2 tbsp lemon juice
1 tsp vanilla powder
1 cup raspberries, fresh or frozen (thawed)
1 tsp psyllium husks

Directions

for the base

Step 1

In a food processor pulse the almonds and coconut until crumbly. Add the dates and blend until mixture becomes sticky.

Step 2

Evenly spread the mixture into the silicone cupcake moulds and press it down firmly into the bottom. Place in the fridge or freezer to cool and firm up.

For the cheesecake

Step 1

Melt the coconut oil and cacao butter in a glass jar or bowl over a saucepan of warm water.

Step 2

Drain and rinse the soaked cashews and add them to a high speed blender with the coconut cream, lemon juice, maple syrup, vanilla, melted cacao butter and coconut oil. Blend until super smooth.

Step 3

Half fill each of the cupcake moulds with this white choc layer. Place in the freezer to firm up.

Step 4

In the meantime blend the raspberries into the leftover cheesecake mixture with the teaspoon of pyslium husks. Once the white layer is firm, pour the raspberry layer on top and spread evenly. Set in the freezer.