Guilt-free treats - Raspberry vegan & gluten free bites

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These colourful little bite-size beauties are vegan, raw and gluten-free, giving you just the energy boost you need for those moments of exhaustion and fatigue. They’re also rammed with phytonutrients, antioxidants, healthy vitamins and dietary fibre. If you can’t cope with the raspberry seeds, then substitute with frozen strawberries.

No cooking involved either, the only thing you need to be prepared for is soaking your cashews.

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Serves:          makes about 20 mini bites

Prep time:     15 minutes (allow 3 hours for soaking cashews)

Freeze time:    1-2 hours 

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ingredients

For the Crust

  • 150g pecans

  • 6 Medjool dates

  • 20g desiccated coconut

  • ¼ tsp sea salt

    Filling:

  • 200g raw cashews (soaked for 3 hours)

  • 1/2 cup frozen raspberries (or strawberries)

  • 2 tbsp Manuka honey

  • 2 tbsp coconut oil (melted)

  • 2 tbsp lemon juice

    Swirl/Topping:

  • 1/2 cup frozen raspberry, melted

Method

  1. Remove the pits from the Medjool dates and soak them in warm water for 10 minutes. Drain the water from the dates and place in a food processor along with the remaining ingredients. Process until the nuts are crumbled and the crust is sticking together on its own.

  2. Cut 3cm wide strips of parchment paper and place in each mini cupcake, these act as finger pulls. Press the crust mixture on top of these. Then when they have finished setting in the freezer you can pull on the parchment tabs to lift the cheesecakes out.

  3. Press about 1 ½ tsp of the crust mixture into the bottom of each mini cup.

  4. Drain cashews from the soaking water and rinse under fresh water. Then add them to a high-speed blender along with frozen soft fruit, Manuka honey, melted coconut oil, and lemon juice. Blend until smooth.

  5. Pour this mixture into a bowl and set aside. Clean out the blender to make the fruit puree for the swirl.

  6. Allow the soft fruit to melt at room temperature or heat over low heat in sauce pan for a few minutes until soft. Then blend in a blender into a smooth purée.

  7. Take a scant tbsp of the cashew filling and pour on top of the pressed crust. Then take 1/2 tsp of fruit purée and dollop on top of the cashew filling and swirl the two mixtures around to make a fun pattern!

  8. Freeze the bite size treats for 1-2 hours until solid. Remove them from the mini muffin trays and allow to thaw for 10-15 minutes. before biting into them.

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