I love anything berry, berry girl all the way... In fact my birthday cake always has to have strawberries in it, it just has to haha!
These little bites are very easy to put together, and the base hardly has any dates in it (looking at my husband right now) and the individual portions are ideal to stock up. Pull them out of the freezer as needed, they thaw fairly quickly thanks to their size.
RASPBERRY CHEESECAKE BITES
(12 pieces)
CRUST
3/4 C desiccated coconut
1 1/4 C cashews
1/2 tsp vanilla extract
1/2 tsp lemon zest
1/3 C soft dates ( soaked for 10min in boiled water if needed)
1/2 coconut oil meted
RASPBERRY CREAM LAYER
2 C cashews (soaked overnight)
1 C frozen raspberries slightly thawed (measure when frozen)
1/2 C rice malt syrup
1/2 C coconut oil melted
4 Tbsp lemon juice
6 Tbsp filtered water
2 tsp psyllium husk
COULIS TOPPING
1 C frozen raspberries thawed (measure when frozen)
CRUST : In a food processor fitted with the S blade add desiccated coconut, cashews, vanilla extract, lemon zest & dates. Blend till you get fine crumbs. Add the melted coconut oil and blend again till the mix gets a little sticky.
Using a muffin silicon mold, press the crust mixture at the bottom of each old (about 1cm thick) and place in the fridge.
COULIS TOPPING : In a food processor fitted with the S blade, blend the raspberry till you get a coulis. Put aside.
RASPBERRY CREAM LAYER : In a food processor fitted with the S blade, blend the raspberries till it is a fine crumbly consistency. Add the cashews, rice malt syrup, lemon juice, water and melted coconut oil. Blend, adding more water if needed to get a smooth thick mix. Add the psyllium husk at the last minute and blend for a few seconds.
ASSEMBLY : you have to work fast as the psyllium husk will set very quickly. On top of each layer of crust, place a big dollop of the raspberry cream layer and then a small dollop of coulis topping. Using a toothpick create a swirl in both these layers.
Place the molds in the freezer for about 3 hours to set. Remove from the freezer and keep in the fridge for up to 3 days.
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