Mini raw cheesecakes with spiced cranberry sauce

• Fresh Cranberries
• Vegan

Delicious mini cheesecakes, perfect for a Thanksgiving dessert!

Steps

1. Place the coconut milk in the refrigerator for at least 6-10 hours to cool and to separate from its water.

2. The day the cakes will be served, coarsely chop the figs and place in a mixer, until a dough is formed.

3. Add pumpkin seeds, sunflower seeds and salt. Mix again. If necessary, add water and mix until a firm dough is formed.

4. With a rolling pin, flatten the fig dough and form a large rectangle. Cut dough into seven long equal pieces.

5. Roll each piece to form cylinders, and press well to solidify the ends. Refrigerate while preparing the sauce and garnish.

6. Open coconut milk can and recover only the white firm part on top. The rest of the liquid may be discarded. Place the white and firm part of the coconut milk in a bowl. With help of an electric mixer, whip the milk until it becomes creamy.

7. In another bowl, whisk with electric mixe the bananas, the lemon juice, the lemon zest and the cardamom. Gently incorporate the banana mixture in coconut milk mixture. Let rest in the freezer.

8. Using a mortar, reduce star anise and cloves to a powder.

9. In a small saucepan, bring the cranberries, dates, water, juice and orange zest to a boil. Simmer gently for about ten minutes.

10. Add spices and simmer until the fruit is cooked and the mixture has a doughy texture.

11. Using a teaspoon, fill the fig molds with the coconut cream mixture.

12. Scoop a small amount of cranberry sauce on top of the cake.

13. Sprinkle cardamom, and enjoy!