Raspberry Mint Cheesecakes

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Raw, Vegan and gluten-free raspberry and mint cheesecakes with cashew cream frosting! The perfect recipe to help ring in the weekend in style (and yumminess!)

Ingredients

Crust

• 8 dates, soaked and pitted
• 2/3 cup almonds
• 2/3 cup oats
• 2 tablespoons coconut oil
• 2 tablespoons shredded coconut
• dash of salt

Mint Filling

• 1 cup raw cashews, soaked for 2 hours and rinsed
• 1/2 can full fat coconut milk, in fridge overnight and coconut water drained
• 1/3 cup coconut oil
• 1/3 cup fresh mint
• 2 tablespoons agave
• 1 tablespoon lemon juice
• 1 teaspoon chlorella powder (optional for color)
• 10 drops peppermint essential oil or flavor extract
• dash of salt

Raspberry Filling

• 1 cup cashews, soaked for 2 hours and rinsed
• 1/2 can full fat coconut milk, in fridge overnight and coconut water drained
• 1/3 cup coconut oil
• 1/3 cup fresh raspberries
• 2 tablespoons agave
• 1 tablespoon lemon juice
• 1 teaspoon red beet powder powder (optional for color)
• 10 drops raspberry flavor extract (optional)
• dash of sat

Cashew Cream Icing

• 1 cup cashews, soaked for 2 hours and rinsed
• 1/3 cup coconut oil
• 1 tablespoon lemon juice
• 1 teaspoon vanilla bean powder
• dash of salt
• water as needed

Instructions

Crust

1. Place almonds and oats in the food processor and process until a flour forms and set aside in a bowl.
2. Place dates in the food processor and process until chunks remain.
3. Add almond/oat flour including the rest of the ingredients and process until a dough forms. This dough will not form into a ball but will stick together when pressed firmly.
4. Line the bottom of 2 x 4″ spring form pans with parchment paper or 1 x 8″ spring form pan.
5. Place dough in the bottom and press firmly with hands or a spoon.
6. Place in freezer to set while making the filling.

Filling

1. Place all ingredients in a high speed blender and blend until smooth.
2. Pour filling on top of crust and set in freezer while making the other flavor.
3. Once the other flavor is made pour on top and fill pan until full.
4. Place in freezer for 4 hour to set.

Cashew Cream Icing

1. Place all ingredients in a blender and blend until smooth.
2. Add a little bit of water as needed to blend.
3. Remove cheesecakes from freezer and spread icing on or use a pastry bag to be creative!