Raw Coconut Cheesecakes

Base
Place almonds into your food processor and mix until they become small pieces. Add the soaked dates, vanilla essence and a pinch of salt to the food processor. Line cupcake tin with paper liners, and press about 1 tablespoon of the crust mixture firmly into the base. There is enough mixture for 10 cupcakes however if you prefer a thicker or thinner base, fill accordingly. Place one upside down raspberry in the center of each liner.

Filling – Layer One
In your food processor, pulse half of the cashews, Cocobella, lemon juice, maple syrup and salt for a couple of minutes. Then add ½ the coconut oil and blend again until smooth. Fill the liners evenly with the first layer of filling, working around the raspberry.

Filling – Layer Two
As per layer one, pulse the remaining cashews, Cocobella, lemon juice, maple syrup and salt for a couple of minutes. Then add raspberries and coconut oil and blend again. Pour the pink filling on top of the previous layer. Freeze overnight and when ready to serve thaw for ten minutes before serving. Layer one In your food processor pulse the half the cashews, Cocobella, lemon, maple syrup and salt for a couple of minutes. Add the ½ the coconut oil and blend again until smooth. Fill the liners evenly with the first layer of filling working around the raspberry.