RAW Blueberry Orange Cheesecake Mini Tarts

Raw Blueberry Orange Cheesecake Mini Tarts

recipe image


If you've got someone in your life who is STILL not convinced raw food can be delicious, make these cheesecakes immediately; their entire perception of raw, plant-based eating will be forever changed. Creamy texture, bright contrasts of blueberry, orange, and vanillla flavors, and not a stich of dairy, gluten or refined sugar to be found, this recipe by Koko Brill of Koko's Kitchenis as clean as it is beautiful AND delicious! 


12 standar muffin sized cakes

1 cup walnuts
1 cup Medjool dates, pitted


2 cups cashews, soaked for 1-2 hours
1/3 cup coconut milk
½ cup coconut oil, liquid
1/3 cup maple syrup
¼ tsp vanilla powder
2 tsp orange zest (approximately zest from 1 orange)
2-3 Tbsp orange juice (approximately ½ a large orange)
a pinch of sea salt

Top Layer

1 cup frozen blueberries, slightly thawed
¼ cup coconut milk
¼ cup cashews
2 Tbsp coconut oil
1 Tbsp maple syrup
a pinch of sea salt



Line a 12-muffin tin with parchment paper strips that extend over the edges on either side of the muffin hole. This will make it easy to pop the cakes out when they’re ready!


Combine both ingredients in the food processor and pulse together until crumbly and sticky enough to press into a muffin tin. Be careful not to overprocess. As oils are released from the nuts, you can take this step too far. You want crumbly and sticky…not oily and goopy!

Combine all of the ingredients in a high-speed blender, or food processor and process until smooth.
Scoop evenly into muffin tins.

Top Layer:

Combine all the ingredients in a high-speed blender, or food processor and process until smooth.

Pour over top of the other layer if you want to solid layers. Otherwise, put a small spoonful in the middle of each cake and use a toothpick to marble the vanilla layer and blueberry layer together.

Top with blueberries, goji berries, hemp seeds, orange zest, or anything else you like! I like to get a bit aggressive with the garnish…


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