Valentine’s Day Raspberry “Cheesecake” Hearts

Recipe by: Roche Bros

Servings

Prep time

20 minutes

Calories

345 kcal

Ingredients

Line rimmed baking pan with parchment paper. Heat 1 cup water to a boil over high heat. In medium bowl, pour boiling water over cashews; soak 1 hour, drain and rinse.
Place 2 (4-inch) heart-shaped cookie cutters on prepared pan; spray insides of cutters with cooking spray.
In food processor, pulse dates, pecans, oats and cinnamon until small crumbs remain; divide into cookie cutters, pressing with back of spoon to pack tightly, cover and refrigerate 30 minutes.
In food processor, puree coconut cream, raspberries, syrup and cashews; gently spread over date mixture in cutters. Freeze at least 2 hours or up to overnight until firm.
To release “cheesecakes”, run small knife around edge of cookie cutters to loosen; remove cookie cutters. Let “cheesecakes” stand at room temperature for 5 minutes before serving, makes 2 “cheesecakes.”
Serve “cheesecakes” garnished with raspberries if desired.