These Raw Raspberry Cups are the ultimate summer treat. This Gluten Free, Vegan Dairy-Free Cheesecake Cups recipe will please any crowd, whether or not they are vegan!
1cupPitted Datessoaked for at least 5 hours
1 1/2tbsp.Coconut Oil
1/3cupWater from soaked dates
2cupsRaw Cashewssoaked for at least 5 hours
2 tbspMaple, Rice Syrup or Agave Syrup
1 1/2cupFrozen Raspberries
1/2cupFrozen Raspberries for garnish
Soak the Pitted Dates for at least 5 hours, preferably overnight. Drain well when ready but make sure to keep some of the soaking water.
Place all the ingredients in a powerful Blender or Food Processor and blend in small pulses until a sticky dough forms.
Line a Cupcake/Muffin Tray with cupcake Liners, then place about 1 tbsp. of the Cups Base Dough at their bottom.Press the dough with the bottom of a glass to make sure the base is well packed and tight.
Place the tray in the freezer to set for at least 30-45 minutes.
Soak the Raw Cashews for at least 5 hours, preferably overnight. Drain well when ready to use.
Place all the ingredients in a powerful Blender or Food Processor and blend for a few minutes until creamy and smooth.Taste and adjust with more Raspberries, Syrup or Coconut Milk if needed.
Pour some batter in every cupcake liners to cover the date crust. You can almost fill them completely. Place a few Frozen Raspberries on top of each cups as a Garnish, then place back in the freezer to set for at least 2 hours.
Recipe provided by "A Baking Journey" - https://www.abakingjourney.com