- #Raw raspberry and cashew cookies how to
- #Raw raspberry and cashew cookies full
- #Raw raspberry and cashew cookies free
Add the mixture to the chilled pan and spread evenly.Puree until you achieve a smooth texture. Add just the cream part of the coconut milk, coconut oil, soaked cashews, vanilla, and 2 tablespoon rose cardamom honey.
Clean the food processor well and dry the parts.Add the mixture to a 9X9 pan and press firmly until you have a flat layer.In a food processor combine walnuts, dates, shredded coconut and 2 tablespoon rose cardamom honey.Add cashews to a bowl and cover with 2" of water.No-bake Almond Butter Bars with Salted Chocolate.
#Raw raspberry and cashew cookies free
If you're following a strict vegan diet, feel free to use maple syrup. Alternatively, you could leave the sauce out entirely if you don't want to make it but it adds a nice layer of brightness to the cheesecake bites.
#Raw raspberry and cashew cookies how to
How To Get A Smooth Raspberry Sauce?īecause most frozen raspberries have seeds, I recommend straining your sauce once you've made it to create a smooth sticky consistency. This way you'll get a nice creamy layer.Īlternatively, you can refrigerate the coconut milk and the creamy layer should settle at the top while the watery part will sink. When you're unable to hear much when shaking it, that's the one for you. If you get a sloshy sound, pick different coconut milk. I have a recommendation but if you're picking it out in person, there's a simple test you can do. When picking out coconut milk, I recommend going for an organic, full-fat good brand. What Type Of Coconut Milk Should You Use?
When you're ready to make your cheesecake bites, just discard the water and give them a pat with a towel. The cashews will absorb the water and plump up. Cover them with about 2 inches of water and let sit. Make sure you soak the raw cashews for at least 16 hours. There are a few essential tips, that are not difficult but important when it comes to creating these simple and delicious raspberry cheesecake bites! How To Prepare The Cashews? Frozen for the sauce and fresh for topping the cheesecake. Raspberries will help to create the sauce for the cheesecake bites. It will help to thicken the cheesecake without hardening it. Coconut OilĪnother binding agent along with the cashews and coconut milk, is coconut oil. We will only be using the cream part of the coconut milk so the watery part can be saved for smoothies.
#Raw raspberry and cashew cookies full
Coconut Milkįor this recipe you want to make sure you're purchasing full fat coconut milk. It's floral, bright and adds a certain smooth elegance to the recipe. HoneyĬardamom Rose Honey offers the perfect texture, consistency and flavor for these cheesecake bites. They need roughly 16 hours to soak in order to produce a creamy consistency. The key to getting a cheesecake like consistency is to soak the cashews. And the reason they're so important is because they're going to be our binding agent holding our cheesecake together. CashewsĬashews are probably the most important ingredient in this recipe. I use Deglet Noor for this recipe but if all you have is Medjool Instead of using 8 Deglet Noor, just use 6 Medjool. Whether you're using Medjool dates or Deglet Noor (the most common date) is entirely up to you and whatever you can find. It creates a smooth crust and a perfect base for the actual cheesecake bites.
I've tried flakes but I find that shredded blends best with the honey, walnuts and dates.
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