Thrive92017

12 MYTHRIVEMAG.COM

in it. Take the almond-date

mixture and press it down in

every form for the base. Then

put it in the freezer while

you’re preparing the filling.

For the filling, just put all

filling ingredients (except the

raspberries) in your blender

and mix everything until it’s

a creamy mass.

Put half of the filling in a bowl

and blend the other half with

a cup of raspberries to get the

pink color. Then take your

muffin tray out of the freezer

and start adding your cashew

cream. For the pink-white

cake, just fill your muffin trays

half full with the white cream.

Then freeze them for 2-

hours, take them out and fill

in the pink raspberry-cashew

cream. Then freeze again for

another 2 hours. I hope that

you enjoy these cakes! I love

to serve them for friends and

guests because they often

can’t believe that they’re

vegan and even healthy!

ingRedients

Base

150 g raw almonds

200 g dates

Filling

200 g raw cashews

100 ml maple syrup

40 g melted coconut oil

1-2 cups frozen or fresh

raspberries

Juice of 1 lemon

220 ml coconut milk

method

First soak the dates in water

for about 10 minutes. Then

put the raw almonds in your

blender and mix. Add the

soaked dates and blend the

almonds with them until it’s

one mass. Just make sure

that you don’t overheat your

blender; turn it off several

times while blending. While

your blender is turned off,

take a spoon and press

everything down gently. Then

blend again. After the base

is done, take a muffin tray

and put little paper forms

Fruit L i fe

happy

L

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R

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Little Raspberry Cheesecakes

Happy

Fruit LiFe

Jane, Our Traveling Foodie

showing how delicious, healthy and

easy plant-based recipes can be

instagRam:

@happyfruitlife