I am on my way to Los Angeles, at least in my head, I am leaving tomorrow… To be in the LA mood and share a bit of that with you, I  made this cute and delicious vegan cheesecake.  LA, where everybody is beautiful, beach hair down and perfect skin, eating seaweed and grains while drinking a camel milk latte, my cheesecakes had to be perfect too. No sugar, no dairy, it’s also raw and purple to match with my nail vernish special LA. 

Vegan and raw mini cheesecakes for around 10 little muffin moulds

Ingrédients : Crust

• 1 cup (200 g) pitted dates
• 1 cup (120 g) walnuts

 
Filling

• 1 1/2 cups (180 g) raw cashews, soaked
• 1 lemon, juiced 
• 1/3 cup (80 g) coconut oil, melted
• 1/2 cup + 2 Tbsp (150 ml) full fat coconut milk 
• 1/2 cup (120 ml)  maple syrup 
• 1/4 cup (37 g) blueberries (fresh or frozen)

 
Method : Add dates to a food processor and blend until small bits remain and it forms into a ball. Remove and set aside. Blend the walnuts till it’s powdery and add them to the dates.  The dough should be sticky.. If it’s too dry, add a few more dates through the spout while processing. If too wet, add more walnuts.  Grease the moulds with coconut oil, Scoop the dough and pack it down with your fingers or the bottom of a glass. Set them in freezer. Meanwhile, add all filling ingredients to a blender and mix until very smooth.  Divide filling evenly among the muffin moulds. Tap to release any air bubbles, then cover with plastic wrap and freeze until hard – about 4-6 hours. You can either take them out the freezer 10min before eating or eating them straight out, frozen.

Bon appétit !