by Lisa
No-Bake Hibiscus Vanilla Vegan Mini Cheesecakes
Ingredients
Ingredients for the base
- 1 cup dates
- 1 cup raw almonds
- 1/2 cup desiccated coconut
Ingredients for the filling
- 1/2 cup coconut milk
- 1/2 cup hibiscus infused coconut milk
- 1/2 cup agave
- 200 g raw cashews (pre-soaked for 8 hours)
- 1/2 tbsp vanilla
- 1/2 cup unrefined coconut oil
Toppings
- raw vegan white chocolate
- pistachios
- dried hibiscus leafs
Instructions
Preparation
- Make the crust by pulsing raw almonds in a food processor with the other crust ingredients.
- Press the crust into the bottom of a cupcake tray and refrigerate it to chill.
- Add the cheesecake filling ingredients to a blender and pulse until creamy.
- Pour the raw cheesecake filling over the crust.
- Place it in the freezer for 30 minutes or so as you make the topping.
- Enjoy!
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