White-chocolate & Raspberry Cashew Cheesecakes

These delicious no-bake dessert treats are low in sugar, made with the help of our keto sweetener and fibre syrup! Created by @itswhollyum

INGREDIENTS
Crust
1 C Walnuts
1/2 C Sunflower Seeds
1/2 C Shredded Coconut
1 TBSP Almond Butter
1 TBSP Coconut Oil, melted
1TBSP Fibre Syrup
1 tsp Vanilla Extract
Pinch of Salt (to taste)
Filling
1 C Soaked, raw cashews
3 TBSP Keto Sweetener
3/4 C Frozen Raspberries
1 TBSP Fresh Lemon Juice
2 TBSP Coconut Oil, melted
1/4 C White Chocolate Chips (sugar-free), melted
1/2 tbsp Vanilla Extract
1/4-1/3 C Milk of choice

METHOD
1. Blend together walnuts and sunflower seeds until finely ground. 
2. Pour into a bowl and add remaining crust ingredients. Stir to combine until cohesive and slightly soft. Press into 6-8 cupcake liners before placing in freezer.
3. Drain cashews before blending with other liquid filling ingredients until mixture is thick and creamy. Add more sweetener or milk as desired.
4. Divide filling between bases and return to freezer to set. Top with the  melted white chocolate if desired and allow to soften a little at room temperature before eating!

For more delicious wholefood recipes check out @itswhollyum on instagram