Low-Carb Raspberry Mousse Cheesecake (Vegan, Gluten Free), a healthy dessert for Valentine's Day, but super delicious and easy to make.
To make the base, add the pitted dates and cashew nuts to a blender, and blend until it forms a smooth paste.
Divide it evenly between 6 individual pots, pressing down firmly.
Add the raspberries to a pan together with a quarter of a glass of water, maple syrup and lemon juice.
Leave to cook until it reduces by half, then add it to a blender and blend until smooth.
Pass it through a sieve to remove any bits, then return it to the pan.
Sprinkle over the agar-agar, and leave for cook for a further 3-4 minutes until it becomes like a soft jelly. Leave to cool.
Add the chickepeas liquid to a large bow, and mix well until it form soft peaks. It takes about 10-15 minutes to get to this stage.
Add the granulated sugar, and continue to mix until it form stiff peaks.
Gently fold it into the raspberry jelly until all combine. The mixture has a pink colour.
Top the cheesecake pots with the raspberry mousse, then refrigerate for at least 2-3 hours.