Rawish Vegan Rhubarb, Raspberry and Vanilla Mini Cheezecakes

This tart is pink and pretty and made of misery. 

Work is tough, I feel as though my darling is slip sliding away and I am feeling terribly sorry for myself. My chirpy self has gone on holiday to a warmer climate and left the worst parts of me here to face the winter chill. 

So what to do? Bake things, hit the gym, spend time with my little miss and be thankful for all that I have. I have a lot. I have a great job, a cute kid, my own home, a lovely uncomplicated darling, a body that works and I can whistle and roll my tongue.  

I think so much of my misery has to do with not living in the present. A wise man once told me that if you have one foot in the past and one in the future, you are shitting on today. That is what I have been doing. Shitting on today. So anxious about what the future does or doesn't hold that I cant see the possibilities of today. 

So no more feeling sorry for myself. I will stop today and smell some flowers. Tell someone they are appreciated.Give someone a cake. Watch my daughter sleeping and be thankful. 

So,  I guess these pretty pink cakes are made not with misery but with thankfulness. 

So whats in them 

Base 

• 1 cup of almonds
• 1 cup of dates 

Middle + Top

• 2 cups of soaked cashews
• 1 cup of coconut cream 
• 1/4 cup maple syrup 
• 3 tablespoons of vanilla paste 
• 3 pieces of rhubarb
• 1 cup of raspberries

How do you do it?

Base

• Whizz almonds in the processor till crumbs, add dates and process until they are like a dough. Press into individual cupcake moulds and put into the freezer to set. 

Topping 

• Make cashew cream by adding soaked almonds, coconut cream and maple syrup to high speed blender. Half the mixture. Put half into a bowl. 
• Add vanilla to cashew cream in blender and whizz. 
• Pour onto bases, leaving room for another layer and then put back into freezer to set.
• Pour the remaining cashew cream back into the blender and add the cooked rhubarb and the raspberries. Blend and then pour onto the set vanilla cashew cream. Return to freezer for at least an hour. 
• Be thankful for cupcakes and your life. Right here. Right now. 

Enjoy!