1/3 cup + 3 Tablespoons melted coconut oil, divided
2 cups cashews
about 5–6 cups water
1 cup fresh raspberries, plus more for topping
1/4 cup GT’s Living Foods Raspberry Kefir – you can sub the juice of 1 lemon if you need to, but it will slightly change the flavor
1 can of chilled coconut milk, just the cream (chill this overnight before making it)
Before making this, be sure to pop a can of coconut milk in the fridge overnight (or just store some of your coconut milk there like me if you’re forgetful).
Pour the cashews in a bowl.
Bring the water to a boil, remove it from the heat for 30 seconds, and then pour it over the cashews. Let them soak for 20 minutes before draining.
While the cashews soak, mix the almond meal, 2 tablespoons of the maple syrup and 3 tablespoons of the coconut oil together to make the crust.
Tip – cut thin strips of parchment (about 1/2 inch wide and 4 inches long) and lay them in the mini muffin cups to make removal of the cheesecakes easier.
Press the crust mixture evenly between 20 mini cups.
For the cheesecake filling, add the cashews, remaining maple syrup, remaining coconut oil, raspberries, raspberry kefir, and just the solid, cream part of the coconut milk can to a food processor or very high powered blender.
Process until smooth.
Fill the cups with the cheesecake filling and top with raspberries if desired.
Chill for at least 4 hours or overnight before running a knife or thin spoon along the muffin cups and removing from the cups to serve!