Vegan Cheesecake Bites

These vegan cheesecake bites are filled with berries, acai and coconut making them a sweet and tasty dessert or snack.

This recipe is dairy-free, refined sugar-free, gluten-free, no-bake, and wonderfully fresh and fruity.

Ingrédients :

Crust:

• 1 cup of dates (soaked)
• 1 1/2 cup of oats
• 1 tbsp agave syrup

Cheesecake:

• 1/4 cup cashews (left soaking overnight)
• 1/2 can coconut milk
• 1/4 cup raspberry juice
• 1/4 cup maple syrup
• 1/5 cup coconut oil (melted)
• 1 tbsp acai powder
• 1 tsp beeetroot powder
• 1 tsp vanilla extract
• 1 tbsp agar agar

Directions :

1. Blend soaked dates to food processor until it forms a date paste. Then add oats and agave syrup. The mixture should come together into a dough.
2. We used a silicone mold tray to set the base. You should freeze these whilst preparing the next step.
3. Blend soaked cashews with melted coconut oil until they have a similar consistency of a thick nut butter. You can leave these in the blender once you get that consistency.
4. In a pan, add coconut milk and raspberry juice. When ready to boil, add agar agar and let boil for 1 min. Whisk the agar agar into the mixture. Finally remove from heat and add maple syrup, vanilla, and the acai and beetroot powers.
5. Move the ingredients from the pan into the blender that used to make your cashew butter.
6. Pour filling on top of the crust and return to the fridge. Leave for half an hour. Once they are set remove from mould.