Mini Vegan Raspberry ‘Cheesecakes’ (No-Bake)

Yield: 12 mini ‘cheesecakes’

Ingredients

Base:

• ²/₃ cup (75g) Lane Southern Orchards Georgia Pecan Halves
• 1 ¹/₃ cups (120g) old-fashioned rolled oats
• ¼ cup (78g) maple or date syrup
• ¼ cup (57g) coconut oil, melted
• ¼ tsp salt

Filling:

• 1 cup (113g) cashews
• ¾ cup (190g) nut milk*
• 2 Tbsp (39g) maple or date syrup
• 1 tsp vanilla

Topping:

• ¾ cup (192g) Oswald Co. Raspberry Chia Smash

*We used Elmhurst unsweetened cashew milk.

Directions

1. Line a 12-well muffin pan with baking cups; set aside.
2. In the bowl of a food processor, blitz together pecans and oats until finely ground.
3. Add maple syrup, coconut oil, and salt, processing again until fully combined.
4. Evenly distribute base mixture into wells of muffin pan, pressing firmly to form a dense layer. (Roughly 25g of base goes into each well.) Pop muffin pan into freezer while you make the filling.
5. In the container of a high-powered blender, blend cashews, nut milk, maple syrup, and vanilla until creamy and smooth. Stop as necessary to scrape down sides of container with a silicone spatula.
6. Retrieve muffin pan from freezer, then evenly pour filling over oaty base.
7. Top each ‘cheesecake’ with 1 tablespoon of chia smash.
   NOTE: Since we wanted swirls on top of our cheesecakes, we added each tablespoon in small plops, then swirled the chia smash around with a toothpick.
8. Return pan to freezer and allow to set for at least 3–4 hours.
9. For a handheld, frozen treat: Enjoy ‘cheesecakes’ straight out of the freezer. For a fork-required, creamy treat: Carefully peel off the liners while the ‘cheesecakes’ are still frozen, then place ‘em into the fridge for an hour or so before serving.

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Slightly adapted from: Chia Smash