Low Sugar Vegan Raspberry & Banana Raw Cheesecake Cups

Peel and slice the bananas into 1cm chunks and place in a single layer on a baking tray lined with cling film then cover with another piece of cling film. Freeze for at least 2 hours but ideally overnight until the banana is completely frozen.

Next make the base by adding the dates and almonds to a food processor and blitz until broken up into small pieces. Add the cacao powder and melted coconut oil and blitz for a few seconds until combined.

Divide the base mixture between 10 cavities in a mini Victoria sandwich tin or a silicone muffin mould. Press the mixture gently into the bases then pop the tray into the freezer whilst you prepare the raspberry drizzle.

To make the raspberry drizzle; add the raspberries and truvia For Baking Caster Low Calorie Sweetener to a saucepan, stir and bring to the boil. Reduce the heat and simmer for about 5 minutes. Remove the pan from the heat and press the raspberries through the sieve discarding the seeds.

To make the cheesecake filling, put the frozen banana chunks into a food processor with the coconut cream, vanilla extract, lemon zest and juice. Whizz for a few seconds until smooth and the mixture is thick and creamy.

Divide the cheesecake mixture between the bases and smooth out the top with the back of a spoon.

Carefully drizzle the raspberry sauce over the cheesecakes then using the end of a cocktail stick create a swirled pattern effect. Pop the tray back into the freezer for about 2 hours to firm up.

To serve, take the cheesecake out of the moulds and pop on a plate and leave for about 5 minutes before serving.