Black Raspberry Mini "Cheesecake"
It's an utterly fabulous dessert of course, one that is best enjoyed in small bites in my personal opinion. Little tastes of heaven. Creamy, rich, and decadent.
- 1/4 cup pecans
- 3 medjool dates
- dash of salt
- 3/4 cups cashews soaked for 4+ hours
- 1/4 cup meat of one thai young coconut
- 1 tablespoon coconut butter
- 2 tablespoons coconut oil melted
- 2 tablespoons coconut water
- Juice of 1/2 lime
- 2 tablespoons raw honey
- 2 pinches of salt one for the crust, one for the filling
- 2 tablespoon smashed black raspberries
Line the bottom of a 4" spring form pan with parchment paper.
In a food processor, combine the pecans, dates and a dash of the salt and process until a dough forms, about 1 minute.
Press the dough into the bottom of the spring form pan and place it in the freezer for at least 2 hours.
To assemble the filling, place the remaining ingredients in a blender and blend on high until smooth.
Scoop the filling into the frozen dough and smooth over with the back of a spoon.
Spread the smashed berries on top of the filling and place the cake back in the freezer for another 2 hours, until the cake is hard.
Slice with a sharp knife, placed in warm water and serve chilled.
The filling was a bit hard to blend in my blender. I had to keep turning it off and stirring it with a spatula to keep it moving in the blender.
gluten-free | dairy-free | refined sugar-free | soy-free | raw
Calories: 734kcal | Carbohydrates: 67g | Protein: 11g | Fat: 51g | Saturated Fat: 20g | Sodium: 318mg | Potassium: 716mg | Fiber: 8g | Sugar: 46g | Vitamin A: 55IU | Vitamin C: 8.7mg | Calcium: 55mg | Iron: 4.5mg