No-bake Vegan Raspberry Cheesecake Bites
You might wonder why I’m going to start by saying this: when I crack open a can of chickpeas, I hate tossing out the aquafaba - aka “chickpea juice”. So, instead why not make dessert?
While these health benefits have withstood the test of time in folk medicine for hundreds of years, some countries refuse to approve raspberry leaf as a herbal remedy, due to its purpoted uses being validated, or simply documented.
Ingredients & Directions
Estimated time: 20 minutes + 1 hour to set
Effort/skill: Easy
Servings: 8-10
Ingredients
Crust
3/4 cup raw almonds
8 medjool dates, soaked in hot/boiling water
zest of 1 lemon
1/4 tsp sea salt
Cheesecake
~1/2 cup aquafaba from 1 can of chickpeas (here’s a recipe for those chickpeas)
100g of medium tofu
1 tbsp chia seeds
2 tbsp creamy oat milk (I used Oatly’s Barista blend)
2 cups frozen raspberries
2 tbsp maple syrup
1 tsp vanilla
2 tsp lemon juice
Directions
Boil water and place dates in a dish, add boiling water and let sit for 10 minutes. Drain and rinse.
In a small dish, add a 2 tbsp of the milk with the chia seeds and let the seeds form a jelly.
Line a muffin tin with liners, or grease each cup with coconut oil (you’ll need approximately 8-10).
In a food processor, add almonds, dates, lemon zest and sea salt. Blend until you have a sticky, pliable mixture to form into crusts.
Using wet hands, roll a ball of the mixture into 1.25” diameter balls and press into each muffin cup. Once you have all of the tins filled, place the muffin tin in the freezer to start firming up the crust.
In a blender, add aquafaba and tofu until you have a thick mixture — like pancake batter. I blended mine well, then removed and placed into a bowl and whipped further with beaters, but you don’t have to.
Once you have a thick batter, add the gelled chia (with its oat milk base), lemon juice, vanilla, and maple syrup. Once you have a fluffy creamy mix, add the raspberries and continue to blend well.
Remove the muffin tin from the freezer and top each crust with a layer of raspberry mixture. Place back in the freezer to set, for approximately 1 hour.