Raspberry Mint Cheesecakes

• Produce

  • 1 tsp Beet, red
  • 8 Dates
  • 1/3 cup Mint, fresh
  • 1/3 cup Raspberries, fresh

• Canned Goods

  • 1 can Coconut milk, full-fat

• Condiments

  • 4 tbsp Agave
  • 3 tbsp Lemon juice

• Pasta & Grains

  • 2/3 cup Oats

• Baking & Spices

  • 10 drops Peppermint essential oil or flavor extract
  • 10 drops Raspberry flavor extract
  • 3 dash Salt
  • 1 tsp Vanilla bean, powder

• Oils & Vinegars

  • 18 tbsp Coconut oil

• Nuts & Seeds

  • 2/3 cup Almonds, raw
  • 3 cup Cashew
  • 2 tbsp Coconut

• Liquids

  • 1 Water

• Other

  • 1 teaspoon chlorella powder (optional for color
  • dash of sat

Found on rawrevive.com

Description

Ingredients

• 8 dates, soaked and pitted
• 2/3 cup raw almonds
• 2/3 cup oats
• 2 tablespoons coconut oil
• 2 tablespoons shredded coconut
• dash of salt
• 1 cup cashews, soaked for 2 hours and rinsed
• 1/2 can full fat coconut milk, in fridge overnight and coconut water drained
• 1/3 cup coconut oil
• 1/3 cup fresh mint
• 2 tablespoons agave
• 1 tablespoon lemon juice
• 1 teaspoon chlorella powder (optional for color)
• 10 drops peppermint essential oil or flavor extract
• dash of salt
• 1 cup cashews, soaked for 2 hours and rinsed
• 1/2 can full fat coconut milk, in fridge overnight and coconut water drained
• 1/3 cup coconut oil
• 1/3 cup fresh raspberries
• 2 tablespoons agave
• 1 tablespoon lemon juice
• 1 teaspoon red beet powder powder (optional for color)
• 10 drops raspberry flavor extract (optional)
• dash of sat
• 1 cup cashews, soaked for 2 hours and rinsed
• 1/3 cup coconut oil
• 1 tablespoon lemon juice
• 1 teaspoon vanilla bean powder
• dash of salt
• water as needed

Directions

• Place almonds and oats in the food processor and process until a flour forms and set aside in a bowl. Place dates in the food processor and process until chunks remain. Add almond/oat flour including the rest of the ingredients and process until a dough forms. This dough will not form into a ball but will stick together when pressed firmly. Line the bottom of 2 x 4 spring form pans with parchment paper or 1 x 8 spring form pan. Place dough in the bottom and press firmly with hands or a spoon. Place in freezer to set while making the filling.
• Make the Raspberry and Mint filling separately. Place all ingredients in a high speed blender and blend until smooth. Pour filling on top of crust and set in freezer while making the other flavor. Once the other flavor is made pour ontop and fill pan until full. Place in freezer for 4 hour to set.
• Place all ingredients in a blender and blend until smooth. Add a little bit of water as needed to blend. Remove cheesecakes from freezer and spread icing on or use a pastry bag to be creative!