Raw vegan mini lemon cheese cake recipe

These little cheese cake bites are so creamy and delicious. You will definitely rock with them, no matter if you prepare them only for home or for any kind of event.

They are 100% gluten-free, dairy-free and refined sugar-free and super easy to make.

Recipe:

Base:

1/2 cup dates
2/3 cup walnuts

Cream:

1 1/2 cup cashews soaked
1 large lemon juiced
1/3 cup coconut oil
1/2 cup + 2 tbsp coconut cream
1/2 cup agave syrup

For the base, put the walnuts in the food processor to chop them. Then set them aside and do the same with the dates until they form a ball in the food processor. Mix both ingredients together. Scoop a heaping tablespoon of the mixture into silicone muffin forms and press it with your fingers.
For the cream, add all the ingredients to a blender and mix until very smooth. Divide the filling within the muffin tins and tap them a few times to release the air bubbles.
Put them in the freezer for 5-6 hours, then you will be able to easily press them out from the silicone forms.
You can leave them on the kitchen table if you'd like to eat them soon, or just keep them in the refrigerator. You can put any fruits or nut butter on the top for some extra flavor.