Muddled Raspberry Mini Delights

When you live in sub tropical climate it is nice to eat light and cool food. We live on the Sunshine Coast in Queensland Australia so I rely on a lot of fresh berries for my recipes that I develop. Sometimes I make mini raw cheesecakes just to have in the fridge to eat with fresh fruit.

I made these raspberry muddled cheesecakes and they turned out awesome,they taste really Lemony and berry flavored on a macadamia base.

Again these are quick and easy. I used small well coconut oiled ramekins.

                   

    

Base

1 cup macadamia nuts

1/4 cup coconut

6 pitted medjool dates

1/8 teaspoon sea salt

Filling

 2 cups cashew nuts (soaked for 1hr)

1/2 cup agave nectar (or raw honey)

1/2 cup water

3 tablespoons lemon juice

1tspn vanilla essence

1/4 cup coconut oil (melted)

2 tablespoons lecithin powder

Berry Jam

1 cup frozen berries ( I used raspberries)

1 TBSP agave nectar

1 TBSP lemon juice

Assembly

For the base put all ingredients into processor

Process until mixture sticks together

Press into ramekins (I used 8)

Place in fridge

Filling

Place first 5 ingredients into blender

Blend until smooth

Add lecithin & oil

Blend until just mixed

Pour  on base & place in freezer

Berry Muddle

For the berry jam, muddle together with a fork

the 3 ingredients.

Pour on top of set filling

Enjoy