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Zain’s Raw Chocolate-Raspberry Covered Cheesecake Bites

Here it is folks, my best raw chocolate cheesecake recipe! This one is magnificent and super easy to make!  

*Note, I definitely consider this recipe as a treat unlike most of my dessert recipes (which I do eat regularly as a part of my meal plan).  Although this recipe is extremely healthy and great for you, involves a higher amount of healthy fat so for those of you who are trying to lose weight this recipe should be eaten in moderation.

Ingredients:

Crust

11/2 Cup Oats (Ground)

1 Cup Unsweetened Coconut 

11/2 Cup Soaked Dates

Pinch Himalayan Crystal Salt

Filling

½ Cup Cashews (soaked)

½ Cup Raw Coconut Meat

½ Cup Cacao Butter (melted)

½ Cup Unsweetened Almond Milk

¼ Cup Honey OR Agave Nectar (I use ¼ Cup)

1 Vanilla Pod

¼ Cup Almond Flour

Pinch Himalayan Crystal Salt

Topping

½ Cup Unsweetened Cacao

½ Cup Frozen Raspberries

¼ Cup Coconut Oil

¼ Cup Honey OR Agave Nectar

Pinch Himalayan Crystal Salt

Directions:

1. Grease mini-muffin tin or spring form mini muffin tin with cacao butter or coconut oil.

2. Using a food processor, blend crust ingredients until sticky and press firmly into pan.

3. Blend ingredients for filling in food processor until the it becomes thick and pour over crust to fill tins. 

4. Freeze for at least 30 minutes.

5. Meanwhile, blend all ingredients for topping in food processor, remove mini cheesecakes and roll into chocolate-raspberry sauce, replace into tins and freeze for at least 1 hour (I normally leave them overnight).