Name: Blackberry Lemon Raw Cheesecake Bites
Prep time: 10 min
Total time: 10 min
Yield: 7-8 bites
Cuisine: Dessert
Ingredients: ½ cup raw cashews, pre-soaked and strained; 4 tbsp lemon juice; 3 tbsp agave; 2 tbsp coconut oil; 1 tsp pure vanilla extract; ½ tsp lemon extract; ½ tsp turmeric; ⅛ tsp salt; 7-8 blackberries; optional: edible dried blue cornflower petals

Description

Creamy, sweet and tart raw cheesecake bites are a lemon lover’s dream. Gluten-free, vegan, and refined sugar free recipe.

Ingredients

Cheesecake:

½ cup raw cashews, pre-soaked and strained
4 tbsp lemon juice
3 tbsp agave
2 tbsp coconut oil
1 tsp pure vanilla extract
½ tsp lemon extract
½ tsp turmeric
⅛ tsp salt

Toppings:

7–8 blackberries
optional: edible dried blue cornflower petals

Instructions

Make sure all ingredients are at room temp. Blend all cheesecake ingredients until completely smooth in a power blender. Divide the mixture between 7-8 silicone mini muffin molds (this is the mold I use, and I place it inside a regular mini muffin pan for stability. Can also use individual mini silicone muffin liners instead).
Press a blackberry into the top of each cake. Sprinkle with cornflower petals if desired. Freeze for 5 hours or overnight, the pop out of the mold and enjoy. Keep leftovers frozen.