![]() Freeze Dried Fruit Granules: We took the freeze-dried fruit, measured it into a measurement cup, then placed it in the food processor and pulsed it a few times until the fruit was about the size of a pin head. Almond Flour Substitutes: We have not tested this recipe with any other flours. You can also substitute the coconut milk for any other plant-based milk. Cashew butter allows the raspberry flavor to shine more. You can substitute the maple syrup in this recipe for agave, brown rice syrup or honey if you prefer. They are so versatile a smooth buttery flavor paired with a thicker texture elevates any recipe to the next level. Cashews have been the base of a lot of my recipes lately (like this Sea Salt & Vanilla Cashew Milk). I’d also recommend making these raw vegan raspberry cheesecakes in a high-speed blender or powerful food process for the creamiest results. These raw cookie dough bites are a perfect Valentines Day treat and will satisfy that sweet tooth without wrecking your waistline. (Though if you soak them overnight your cheesecakes will be creamier!) You can soak the cashews overnight, or if you’re in a bit of a hurry you can soak them in boiling water for an hour or two. The filling is made out of a cashew base, which gives the cheesecake a creamy texture. The base is made out of only two ingredients, Medjool dates and almonds. raw & vegan (I know, “duh”…but I had to put it).(Which is what I did!) These raw vegan raspberry cheesecakes are: You can enjoy them on your own, or with friends and family. You don’t have to be celebrating Valentine’s day to enjoy these raw vegan raspberry cheesecakes. I personally love them as individual cupcakes because they’re perfectly portioned! One thing I love about these raw vegan raspberry cheesecakes is that they can be made into individual portions, or you can make them as a whole cake. ![]() I did, however, want to make a dessert that can be enjoyed all year round for any holidays, or just on its own! Since Valentine’s day is less than ten days away I figured it’s time to post up a valentine’s day appropriate recipe. Remove the bars from the freezer a few minutes before serving and cut into 12 even pieces.These raw vegan raspberry cheesecakes are made with wholesome raw ingredients and made into perfectly sized individual portions! Store them in your freezer and enjoy one whenever you like! Place the bars in the freezer for at least a few hours to firm. Dollop on top of the lemon cheesecake filling, then swirl with a knife. For the raspberry swirl, blend the raspberries and maple syrup in a blender until smooth. Pour into the baking dish and spread into an even layer. Blend until smooth and creamy for at least a minute or so. To make the lemon cheesecake filling, add the soaked cashews, maple syrup, lemon juice, lemon zest, vanilla extract and salt to a high speed blender. Line a square 8x8 baking dish with parchment paper and press the crust into the bottom of the pan. To make the crust, add the granola and coconut oil to a food processor. The recipe features our coconut cashew granola which makes for the perfect crust!ġ ½ cups cashews, soaked for at least 4 hours, rinsed and drainedġ lemon, juiced and zested (about 3 Tablespoons juice)ġ 8 ounce bag Purely Elizabeth coconut cashew granola ![]() These raw raspberry lemon cheesecake bars made by Carly Paige from FitLiving Eats are zesty, decadent and a healthier twist on this classic springtime flavor duo. Enjoy the fresh and fruity flavors of spring without sacrificing your favorite luxurious dessert.
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