Rapidly sharing these raspberry elderflower uncooked vegan cheesecakes earlier than heading…

Rapidly sharing these raspberry elderflower uncooked vegan cheesecakes earlier than heading again to late evening research. I procrastinate so much by pondering of all of the issues I need to obtain in my Four months off earlier than going again to uni in March 😁 freedom for me as of Friday! Additionally I’m beginning to incorporate extra elderberry day by day for immunity. Our immunity took an enormous hit after transferring to a colder local weather and having a toddler that will choose up every thing from playgroup! It’s been a lot a lot significantly better this yr in comparison with final yr however I can’t assist however assume that it’s because of the lockdown scenario so I’m a bit anxious for subsequent winter. Doing all of the analysis on boosting immunity recently! Right here is the recipe

BASE:
1 cup macadamia nuts
½ cup almond meal
¼ cup pumpkin seeds
¼ cup pistachios
Three TBSP maple syrup
2 TBSP coconut oil
¼ cup desiccated coconut
FILLING:
1 cup uncooked cashews (soaked in a single day or 3-Four hours)
⅔ cup coconut cream
¼ cup coconut oil
½ cup raspberries ( recent or frozen is okay)
¼ cup maple syrup
1 TBSP elderflower syrup
Technique
For the bottom: break down the macadamias, pistachios and pumpkin seeds in a meals processor till they type a pleasant crumb. Add the remaining base components and blitz once more till they’re sticky. Divide combination evenly and press into the bottom of a normal sized muffin tin. I used silicon for straightforward elimination. If utilizing regular muffin tin ensure it’s lined with baking paper so the cheesecakes will be simply eliminated.
For the filling: Add all of the components in a high-speed blender and mix till easy and creamy. Pour evenly over the bottom combination and place within the freezer to set for 3-Four hours or in a single day. Adorn with raspberries and luxuriate in.