Ingredients
- 1+1/4 cup almond meal
- 1/3 cup + 2 Tablespoons maple syrup, divided
- 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!