Whether you’re spending Valentine’s Day with a loved one or alone, we have the perfect recipe to make your day a little extra special! These vegan, gluten-free and dairy-free mini raspberry brownie cheesecakes are no-bake, super easy to make and taste delicious!

INGREDIENTS

Layer 1: Brownie Crust

  • 2 cups WholeLife Healthfoods Walnuts
  • ½ cup WholeLife Healthfoods Raw Almonds
  • 1 cup WholeLife Healthfoods Certified Organic Raw Cacao Powder
  • ¼ teaspoon WholeLife Healthfoods Himalayan Pink Salt
  • 2 ½ cups WholeLife Healthfoods Pitted Dates (soaked for 2 minutes in boiling water)

Layer 2: Cheesecake Filling

  • 2 ½ cups WholeLife Healthfoods Cashews (soaked overnight)
  • 3 lemons (juiced)
  • ⅓ cup + 1 tablespoon Lotus Organic Light Agave Nectar
  • ⅓ cup Niulife Extra Virgin Coconut Oil
  • 1 ½ teaspoons Herbie’s Vanilla Extract

Layer 3: Raspberry Topping

  • 2 cups My Berries Frozen Raspberries (thawed)

 

METHOD

Layer 1:

  1. Place the almonds and walnuts into a food processor and blend until they are finely ground.
  2. Add the cacao and salt into the food processor and blend until fully combined.
  3. Place dates into a bowl and soak for 2 minutes with boiling water.
  4. Add the soaked dates into the food processor and blend until the mixture turns into a “dough” consistency and sticks together.
  5. Line a cupcake mould tray with cling wrap and press down about 1-2 tablespoons into the bottom of the mould (we love Bio Tuff’s biodegradable and compostable cling wrap!).
  6. Place the cupcake mould tray into the freezer to harden. Whilst the brownie crust is freezing, we can move onto creating the next layer.

Layer 2:

  1. Strain the cashews from any excess water and place them into the food processor (rinse food processor out after blending the mixture for the base).
  2. Add the lemon juice and vanilla into the food processor and blend until combined.
  3. Put both the coconut oil and agave into a bowl and place into the microwave for 30 seconds.
  4. Add the coconut oil and agave mixture into the food processor with the cashews, lemon juice and vanilla and blend until smooth.
  5. Take the cupcake mould tray out of the freezer and add around 1-2 tablespoons on top of the frozen crust mixture.
  6. Place the tray back into the freezer allowing the cheesecake filling to harden.

Layer 3:

  1. Place the thawed raspberries into the food processor with the leftover cheesecake filling and blend until smooth.
  2. Take the cupcake mould tray out of the freezer once the cheesecake filling has hardened.
  3. Top the cupcake mould with the raspberry cheesecake layer and evenly spread.
  4. Store in freezer for 20-30 minutes till frozen. Once hardened, your delicious snacks are ready to be eaten! Enjoy!

Make sure you tag us in your mini raspberry brownie cheesecakes creation on Instagram @wholelifepharmacyandhealthfood and check out our other delicious recipes on our blog here!