Raspberry Cheesecake Mini Ice-Creams
WHAT YOU NEED:
9 medjool dates
1.5 tbs coconut oil (melted)
Pinch sea salt
250g cashews (soaked overnight)
¼ cup lemon juice
½ tsp sea salt
½ tsp vanilla extract
½ cup coconut oil (melted)
HOW TO MAKE THEM!
For the base, blend the almonds, coconut and pinch of salt until crumbly. Add the dates and coconut oil and blend again until it forms a nice crumb. Press the mix into mini muffin moulds (or a slice tray) and put in the freezer to set while you make the filling.
For the filling, blend the raspberries until just crushed then put through a sieve, discarding the seeds. Drain cashews, rinse with cold water and pat dry with a paper towel. Blend raspberry pulp with cashews, lemon juice, honey, vanilla, coconut oil and sea salt. Keep blending until the mix is silky smooth.
Pour filling on top of bases and put back in the freezer for at least four hours to set. Pop out of moulds and store in the freezer (for up to 3 months). Enjoy frozen as ice creams or thaw for 40 mins on the kitchen bench at room temp.
P.S. If you like adding colour and wow factor to your raspberry sweet treats – add a heaped teaspoon of pure beetroot powder to the blend. Bonus antioxidants!
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