INGREDIENTS: (Makes 12 Mini cheese cakes)
CRUST:
1 cup almond flour
2/4 cup pitted Medjool dates (soaked in hot water)
FILLING
2 Cups of raw cashews soaked for 3 + hours
2 Cups of fresh or raw raspberries
2 TBS Raw unpasteurized honey
1 TSP pue vanilla extract
Juice from 1 lime (about 2 TBS)
TOPPING:
Coconut whipping cream
1 TBS raw honey
1 TSP Pure vanilla extract
DIRECTIONS:
- In a food processor ass dates and almond flour, blend until becomes sticky
- Press mix into 12 silicone muffin cups
- In a blender , blend Raw soaked cashews, honey, raspberries, Lime juice , and vanilla
- Once the mixture is fully blended pour overtop of crusts and place in the freezer for 1 hour
- Using a mixer whip coconut cream and add honey and vanilla
- Top frozen cheese cakes with coconut whip cream and garnish with a raspberry.
- Place in the fridge until ready to serve
