Vegan Raspberry & Banana Raw Cheesecake Cups by Truvia

Make the base by adding the dates and almonds to a food processor. Blitz together until broken up into very small pieces. Add in the cacao powder and coconut oil and mix further until fully combined.  Take a mini Victoria sandwich tin and divide the mixture between 9 cavities. You could also use a standard 12 hole muffin tin with cupcake wrappers in. press the mixture down firmly and place into the freezer whilst you make the raspberry puree.

Remove the bananas from the freezer and allow to defrost slightly whilst you make the raspberry swirl.

Place the frozen raspberries into a small saucepan and add the Truvia before heating until for 5 minutes until the raspberries defrost fully, mash down and the Truvia dissolves in. remove from the heat and press through a sieve. Catch the smooth juice and set aside to cool whilst you make the topping.   

To make the topping combine all of the ingredients into a food processor and blend until smooth. Pour on top of the frozen base mix, dividing evenly between each.

Carefully drizzle the cooled raspberry puree over the tops of the filling and drag with a cocktail stick to make a swirl effect pattern. Cover and place back into the freezer for about an hour to firm up. 

Remove from the freezer 10-15 minutes before serving and enjoy!