Try This Nutrient-Dense Dessert

It's National Nutrition Month, and as promised, we're sharing our favorite recipes all month long, including some healthy twists on some (typically not-so-healthy) classics. Today, we're thrilled to share the recipe for these raw vegan Raspberry and Matcha Cheesecakes from Claire, the Healthy French Wife (@healthyfrenchwife). We're currently obsessed with her blog, because her recipes are unique, dreamy and totally drool-worthy. Plus, she somehow manages to make things like caramel cups, donuts, brownies and lasagna not only healthier than their traditional counterparts but also chock-full of ingredients that are actually healing to the body.

Mini Raw Vegan Matcha and Raspberry Cheesecakes 

Makes 6

Base:

1 cup of raw almonds

1 cup of pitted dates

3 tbsp of coconut oil

Raspberry layer:

1 cup of soaked raw cashews

2 tbsp of coconut oil

2 tbsp of maple syrup

1 tsp of vanilla extract

2 tbsp of coconut cream

1 cup of frozen raspberries

Matcha Layer:

1 cup of soaked raw cashews

2 tbsp of coconut oil

2 tbsp of maple syrup

1 tsp of vanilla extract

2 tbsp of coconut cream

1 tbsp of matcha powder

Steps:

1. Mix all the base ingredients together in a food processor until it becomes sticky.

2. Press down in your muffin molds and place in the freezer.

3. Drain and rinse your cashews, then mix the raspberry layer ingredients in your food processor and spread on-top of your base. Place them back in the freezer.

4. For the matcha layer, mix all the ingredients together and keep in the fridge for a couple of hours before using a piping bag.

5. Leave to set for 30 min in the freezer and enjoy!

These will keep in the fridge for a few days or freezer for 2 weeks.

Be sure to check out her site and try out more of her gorgeous and delicious recipes! Trust us, you'll thank us.