Raw Raspberry Licorice Mini Cakes
[Vegan, Gluten-Free]

To Make the Crust:

1. Process all ingredients in a food processor, start by processing the almonds and the coconut flakes until very fine flour like texture. Add the rest of the ingredients and process until a firm dough. Form a crust in the bottom of the mini cheesecake pan this will be enough for 12 mini cakes.

To Make the Raspberry Filling:

1. Blend all ingredients in a blender, except the coconut oil, until it's really smooth. Add the coconut oil in liquid form at the very end and blend for a few more seconds. Pour the filling into the mini cheesecake pan, the cups should be about 2/3 full.

To Make the Licorice Filling:

1. Blend all ingredients in a blender, except for the coconut oil, until it's really smooth. Add the coconut oil in liquid form at the very end and blend for a few more seconds, if you want to dye the licorice black add the coloring after the coconut oil.

To Assemble:

1. Use a spoon to move the raspberry filling to one side and pour about 1/3 of the filling into the mini cups. Create a random swirl pattern by using a toothpick. Let the mini cakes freeze for 2-3 hours. Top with crushed black sesame seeds if you desire.