Raspberry Raw Vegan Cheesecake Bites – Valentines Day




·         200g Medjool dates

·         120g walnuts


·         180g raw cashews, soaked overnight

·         1 large lemon, juiced (50ml)

·         80g Biona Organic Coconut Oil, melted

·         30g desiccated coconut

·         150ml Biona Organic Coconut Milk

·         120ml Biona Organic Maple Agave Syrup

·         200g fresh raspberries


·         Add dates to a food processor and blend until it forms into a ball. Remove and set aside.

·         Next add the nuts to the food processor. Add dates back in and blend until a loose dough form.

·         Lightly grease a 12-slot muffin tin with some coconut oil (or use heart shape moulds to achieve the perfect Valentine’s cheesecake).

·         Scoop in 1 tbsp amounts of the base and press down with your fingers. Set in freezer to firm up for around 20 minutes.

·         Add all the filling ingredients, apart from the raspberries, to a blender and mix until very smooth.

·         Once smooth, stir the raspberries into the mixture until evenly distributed.

·         Divide filling evenly among the muffin tray. Tap a few times to release any air bubbles, then cover with plastic wrap and freeze for around 4-6 hours or until hard (ideally overnight).

·         Once set, remove from the muffin tin or heart-shaped moulds and garnish with raspberries. Keep in the freezer for up to 1-2 weeks.

Windmill products used in this recipe