“Almost” Raspberry Cheesecake Bites

"Almost" Raspberry Cheesecake

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Ingredients

Crust
• 1 Cup Dates
• 3/4 Cup Brown Rice Flour
• 1/2 Cup Almond Flour
• 1/2 TSP Himalayan Pink Salt (or any salt)
• 1/2 TSP Cinnamon
• 2 TBSP Maple Syrup
• 1 1/2 TSP Coconut Oil
For the Base
• 1 1/2 Cups Soaked Cashews (soak overnight)
• 1 Cup Coconut Cream
• 1/3 Cup Maple Syrup
• 1 TSP Vanilla Extract
• 1/2 TSP Himalayan Pink Salt (or any salt)
• 1 TSP Lemon Extract
• 1 1/2 TSP White Balsamic Vinegar
Raspberry Topping
• 1/2 Cup Fresh Raspberries
• 1 1/2 TBSP Maple Syrup

Instructions

1. Start by making the crust. Chop the dates, and then put them in the food processor to chop them more finely.
2. Add in and mix the rice flour, almond flour, salt, and cinnamon.
3. Incorporate the maple syrup and coconut oil. The mixture should stick together well.
4. Press the crust into the bottom and sides of a pie pan.
5. *To make cheesecake bites, use a cupcake tin with cupcake liners, and press the crust into the the bottoms of each of the cupcake liners, and about halfway up the sides.
6. Place the crust in the freezer.
7. To make the filling, start by mixing the cashews in a food processor until they reach a relatively smooth consistency.
8. Add in the coconut cream, and incorporate.
9. Mix in the remaining ingredients (maple syrup, salt, lemon extract, vanilla extract, and balsamic vinegar).
10. Retrieve the pie crust, and pour the filling into the pan.
11. *If making cheesecake bites, use a spoon to distribute the filling equally between the cupcake liners.
12. Next, place the fresh raspberries in a bowl, and mash them with a fork (this can be done with the food processor, but I prefer to do it without).
13. When the raspberries are thoroughly mashed, add the maple syrup.
14. Spoon the raspberry topping onto the cheesecake, and then use a knife to create swirls.
15. *If making cheesecake bites, spoon small dollops onto each mini cheesecake, and use a knife or toothpick to create swirls.