Vegan, grain free, gluten free, refined sugar free raw cheezecake bites + raw caramel slice.

Although I made both lemon and chocolate raspberry raw cheezecake bites, i'm gonna stick to the choc recipe now because the lemon one still needs a little tweaking- never fear- it will come eventually.

What you'll need: 

Base (which filled a 12 hole mini muffin pan & a small container for an additional still quite small but semi full-size cheezecake (which later became a raw caramel slice- recipe i'll include);
Dry;
200g raw peanuts
50g raw almonds

10 fresh medjool dates
10 dried medjool dates
1/2 cup shredded coconut
Wet;
1/3 cup rice malt syrup

1 cup of melted cold pressed JT'S coconut oil

Top;
400g raw cashews (soaked overnight- i'll explain in the method) (Yes, this cheezecake is basically one giant nut.)
For the choc raspberry cheezecake bites and your top layer of your raw caramel slice:
Approx 1/2 jar of JT's Cocotella
Handful of raspberries
1tbsp rice malt syrup
1/2 cup JT'S Coconut Oil
Middle layer of your raw caramel slice: 
10 fresh medjool dates
1tbsp peanut or almond butter
Pinch of sea salt

Now, this cheezecake needs at least 12 hours. Don't worry, you won't be slaving in the kitchen for 12 hours, but there will be some delay before you get to eat your delicious creation and share it with your very eager friends and family (or official taste testing work colleagues, in my case!).
Method:
1. Start by soaking your cashews. Pop them in a bowl and cover with water (just enough to submerge them). Soak overnight (drain any excess water in the morning).

2. Now blend all ingredients wet & dry base ingredients together and portion into mini muffin pan and additional container (or just get a bigger muffin pan and make big cheezecake muffins) (or just a fullsize cheezecake). Freeze overnight. 

3. Woohoo, it's the morning and your base should now be frozen and delicious and your cashews soaked and ready.
4. Combine approx 3/4's of your soaked cashews and all of your cocotella, coconut oil and rice malt syrup and blend until creamy consistency. Pop your raspberries in the mixture and blend in, or push them into the mixture on whole for a little pop of colour when you bite into your bites. Pour as much of the mixture as will fit into your muffin pan on top of your little bases and freeze (again- i'm sorry!) for at least 6 hours or until set. 

5. Combine the remaining cashews, your dates, nut butter and sea salt and blend until creamy consistency. Pour this over your larger size cheezecake base. Then add the remaining chocolate cashew mix on top of this to complete your raw caramel slice (well- like your mini cheezecake bites, it'll be ready when it's done in the freezer in about 6 hours.) 

ENJOY!