Peanut butter cups are soooo last season. Vegan Chocolate Raspberry Square-Crusted Cheesecake Cups are now all the rage. It's a bite that's just so right! Thanks Haley (a.k.a. @haleywholefoods) for this scrumptious recipe!
2 of your favorite Chocolate Coated Squares (I used 'Crunch') 7 dates 1 cups shredded coconut 1 1/4 cups of cashews 1 can of full-fat coconut milk 1 cup of raspberries 3 tbsp maple syrup 1/4 tsp of vanilla 1/2 cup and 1 tbsp coconut oil 1/2 cup cocoa powder
Optional: pinch of salt
Crust 2 Squares 7 pitted medjool dates 1 cup shredded coconut 1/4 cup cashews
Blend everything in a food processor, then mold into a cupcake tray and freeze.
Middle Layer 1 can coconut milk (the solid part) 1 cup soaked cashews 1 cup raspberries 1 tbsp coconut oil (melted) 2 tbsp maple syrup 1/4 tsp vanilla
Blend, pour on top of the crust and place back in freezer.
Top Layer 1/2 cup coconut oil (melted) 1/2 cup cocoa powder 1 tbsp maple syrup pinch of salt (optional)
Mix everything and pour over the middle layer and freeze for about 2 hours. Make sure you let the cups thaw for a few minutes before digging in!! And ENJOY!