Raspberry pomegranate vegan mini cheesecakes

Raspberries and pomegranates, two super-fruits, full of antioxidants, combine deliciously in these tart & refreshing little vegan cheesecakes. Did I mention zero sugar added? Sweetened naturally & just lightly enhanced with a touch of stevia.

For the crust:
1/2 cup pumpkin seeds
1 cup oats
2 dates chopped
2 tbsp walnut pieces
1 tsp stevia
1/8 tsp salt
1/4 cup + 1 tbsp full fat canned coconut milk (or coconut cream)
1 tbsp flax
2.5 tbsp boiling water
1/4 tsp vanilla
4 tbsp almond meal

For filling:
1 cup frozen raspberries, thawed
2 tbsp raw beet pieces (cut small)
1 tbsp almond butter
zest of 1/2 lemon
1 1/4 tsp stevia powder
1/4 cup cashews, quick soaked
3 tbsp pomegranate powder

View the full recipe at Pure Foods Blog →